Monte Cristo Skillet Bread

Monte Cristo Skillet Bread

Monte Cristo Skillet Bread 1

Well, the flu kept its hold on me all week…….ugh!

But, on a brighter note I feel much,much better! So good, I made a little somethin, somethin for a snack ,which turned out to be even better for a lunch or brunch. Monte Cristo Skillet Bread!
It’s the best things about a Monte Cristo Sandwich in a cast iron skillet.

Sometimes, in the food blog world, happy mistakes happen. I was trying my hand at making a bubble bread…….. cut up biscuits, sauce, maybe a little meat, and some cheese. These recipes are all over Pinterest.

All I had was a can of pop and fresh Italian bread, some ham, and swiss cheese. But I needed a sauce…….hmmmm. How about the egg dip you dip the sandwich in to fry it……..it could work…..maybe……and it would be baked not fried. Well, baked was good, and as my love for the cast iron skillet grows, I decided it would be a good vessel.

Monte Cristo Skillet Bread

But, the egg dip for the sandwich would be kinda thin, so I added a bit of flour and some sugar for a touch of sweet. Dijon mustard for flavor……we love mustard at our house <3

I cut up the bread in fairly large chunks, cubed the ham and cheese and threw it into the bowl with the make-shift sauce, mixed it all up…..gently of course, into a cast iron skillet and into the oven. I must admit the baking time I was somewhat amazed by. It required a wayyyyyy longer time that I originally thought, but it was worth the wait!

While it was baking I kept thinking, it should have a dip? Monte Cristo Sandwiches are served many times with raspberry jam and dusted with powered sugar. I still like mustard with ham and swiss……..hey……what if I mixed the two together??? How how sweet it was, adding just a bit of fresh rosemary……yum!

After letting the bread cool for just a few minutes I realized my dream of a Bubble Bread was not going to come together, I cut wedges instead. A smear of the raspberry-dijon on a plate…….a little on the side for dipping. Monte Cristo Skillet Bread. Tim loved the raspberry-dijon which we both decide will have a place in another recipe.

Monte Cristo Skillet Bread 2

Now, this had a bonus for us, I figure you could cut the bread into 8 – 16 pieces depending on how you were serving it,how many you were serving and if you had other stuff along side. We just ate it for a snack, so there was quite a bit left over………Grab and Go Breakfast……..yeah, just a quick zap in the wave and out the door you go. Now, I do not recommend the sauce for this……..cause if you are like me a drip will find it’s way to the front of your shirt every time !!!

No matter what you are serving this for ………lunch, brunch, snack or grab and go breakfast try it ….you’ll like it!!!

Monte Cristo Skillet Bread Collage

Monte Cristo Skillet Bread
Author: 
Serves: 16
 
Ingredients
  • 1 - 13.2 0z. can Pillsbury Simply Rustic French Bread
  • 1 cup flour
  • 2 tsp. baking powder
  • 2 tablespoons sugar
  • 1 large egg
  • ¾ cup of milk
  • 1 tablespoon dijon mustard
  • ¼ tsp. salt
  • 1 cup ham, cubed
  • 1 cup swiss cheese, cubed
Instructions
  1. Cut the french bread dough into large cubes, and set aside.
  2. In a large bowl sift together the flour, sugar, baking powder
  3. and salt.
  4. In a separate bowl, combine the milk, dijon mustard, and egg
  5. thoroughly.
  6. Add the egg mixture to the dry ingredients and combine until
  7. there are no lumps. The batter should be slightly thin, but thick
  8. enough to stick to the cubed bread dough. If the batter is to thick
  9. add a touch more milk.
  10. Add bread dough, cubed, ham and swiss cheese. Place in a cast
  11. iron skillet or a baking dish sprayed with non-stick cooking spray.
  12. Bake in a 375* oven for 18-20 minutes.
  13. Remove from oven and allow to cool slightly. Serve with
  14. Raspberry-Dijon Dipping Sauce.

Raspberry-Dijon Dipping Sauce
Author: 
 
Ingredients
  • ½ cup raspberry jam
  • 2 tablespoons dijon mustard
  • ½ teaspoon fresh rosemary, minced
Instructions
  1. Combine all ingredients in a small sauce pan mixing well. Heat over low heat until heated trough.
  2. Serve.

Monte Cristo Skillet Bread Info

Not Quite White Chili

Not Quite White Chili

Not Quite White Chili 1

 

How should white chili look? Does chili have to have chili powder to make it chili? This was the question Tim and I had before we went on vacation. I say white chili should be all white, Tim says chili needs chili powder to be “real” chili. Since this was Tim’s recipe, and we had differing options on what makes a real chili, we decided that it would have chili powder with white beans and white meat…..chicken……..and Not Quite White Chili was born.

It may not be the classic white or regular chili, but it was really good. Spicy, chili taste with a lighter touch of chicken and white beans. This chili also is good for you…… low in calories and fat. We served it with a nice loaf of rustic bread for a hearty cool weather meal that is sure to please.

Normally, I would go on a bit more that this but, as much fun as our vacation was, I brought back the flu. So, as all of you enjoy this Not Quite White Chili, I will enjoy some much needed bed rest……..

P.S………look for some of my takes on those Vegas recipes we shared from our trip.

Not Quite White CHili Collage

Not Quite White Chili
Author: 
Serves: 6
 
Ingredients
  • 1 pound dry northern beans
  • 16 cups water
  • 1 pound boneless skinless chicken breast, cubed
  • 2 teaspoons coconut oil
  • 1 cup red pepper, diced
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • 1 teaspoon cumin
  • 2 tablespoons chili powder
  • 2 pinches cinnamon powder
  • ¼ cup fresh cilantro, chopped
Instructions
  1. Place dry beans in a large bowl and cover with water. Let soak over night.
  2. In a large stock pot, melt coconut oil over medium high heat. Add chicken and cook until cooked through. Add onion, red pepper and remaining ingredients cook until onion is translucent about 5 minutes. Add beans and water. Bring to a boil. Reduce heat and simmer 1½ to 2 hour or until beans are tender. You can also place all ingredients in crockpot and cook on low for 8 hours.
  3. Serve with shredded cheese, sour cream, and extra cilantro if desired.

Not Quite White Chili

Vegas 2014

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What a great trip………..Eagles in concert, gambling, and some of the best food we have had in a long while……well except for the What the “Forks” for dinner recipes…….

After a very nice flight we arrived in Vegas. Found our driver from the MGM Grand……..we had a car, and by car I mean limo to the hotel. Went to the VIP lounge to get registered, and were off to our beautiful room……..we like to think we are bigger deals than what we really are, but they treat us very, very well at the MGM. I guess that is why it is the only place we stay.
We had a beautiful view of the mountains, a huge king size bed, and when you have room service ……..well all you have to do is look at the pictures……..its like eating at a five star restaurant. We had steak, cooked to perfection, fresh veggies, roasted potatoes and a chocolate cake that was a moist, deep dark chocolate dream……it was almost to pretty to eat…….but we struggled through!

MGM-Grand-Exterior_Fotor_Collage

Speaking of dessert delights, there is a place tucked into a corner……..Corner Cakes which is not only adorable, but they have some of the best little cake and treats. I had an almond croissant every morning…….. Everything is a one or two person treat and they are like tiny works of art. If you are ever at the MGM check it out!

Corner Cakes Fotor_Collage

But, first things first…….gambling. We had some good luck the first night, and the best Mexican meal at Hecho en Vegas. Guacamole made table side, chips with two salsas, one a tomatillo salsa, and one a roasted tomato salsa. Our waiter told us how they make the salsa, so I am going to attempt the roasted version. Tim and I both love tacos, so Tim had mesquite chicken tacos and I had the carne asada and applewood smoked bacon tacos. The carne asada with the bacon was soooo delicious. Another recipe I hope to recreate.

Hecho en VegasCollage

Day two….. It was what we based our whole trip on ……..The Eagles…..History of the Eagles Tour. So, instead of a really early dinner or a really late supper we went to Michael Mina Pub 1842 for a burger. Pub 1842 had just opened last year, and we were back for another great burger. It’s an American style pub that was created by Michael Mina. It boasts over 40 different kinds of beers in a lively atmosphere, sport on all TV’s and award winning burgers. Tim chose “The Champ” – Double Smoked, Double Bacon Burger with Smoked Gouda, American cheese, lettuce, secret sauce, bacon and bacon……one of their signature burgers. I went for the Korean BBQ Salmon “Burger”. Now, mine was not really a burger so to speak, it was a salmon filet, with a spicy cucumber kimchi and ginger aioli. Each burger came with french fries seasoned with salt and herbs, although I detected a sweetness, which I could not identify. They were delicious .

Pub 1842Collage

After some more gaming and a short nap, we were off to see the Eagles. It was as Tim said……. “We were in the presence of greatness”. The show was fabulous!! Glenn Frey, Joe Walsh, Timothy B Schmit,  and Don Henley were personable, humorous, and entertaining when telling the history of the band, and then the music started……….words cannot describe! Have you ever been to a concert that when they sang it sounded nothing like the record……well, this was not that concert. They were perfect…….it sounded like you were listening at home, or in your car, only way better because you could see them and our tickets were comp VIP tickets, so we had awesome seats. I wish we could have taken pictures of the Eagles but it was not permitted, although I cannot tell you the number of people we saw taping and taking pictures when it was expressively stated on the tickets, by the workers at the show, and announced before the show started, but some folks think they are above the rules……..

EaglesCollage

We slept in the next day, a little more video poker playing, and then off to see the Brad Garrett’s Comedy Club and dinner at Tom Colicchio’s-craftsteak. We visit the comedy club every trip and it never disappoints. Hopefully we will get to see Brad Garrett on one of our visits……..he isn’t always there :(

craftsteak is in one word…….. fabulous……….this is our second trip, and it will not be our last. This restaurant is everything fine dining should be, great atmosphere, excellent service, and awesome, delicious food, cooked to perfection. On our last visit we had steak and scallops, and they were great…..so great in fact we ordered the Scallops with Shaved Fennel again. This time instead of a steak, Tim ordered the Short-ribs with Cipollini Onions. I was soooo happy to find that they have this recipe available on line, so definitely look for it. We both started with salads, I had a Italian Buffalo Mozzarella with Hazelnuts, and Tim had a Warm Frisee  Salad, with a farm egg and smoked bacon. They were both excellent, but I think if I had to pick, Tim’s salad was a clear winner. Even though we were stuffed and Tim said no to dessert I said YES……….Carrot Cake with Maple Ice Cream and coffee, French press style…..my personal favorite. Tim’s no turned to a yes and we shared the dessert.

craftsteak_Fotor_Collage

We had a very early flight Monday morning. If you have ever flown out of Vegas, you know the line a security is long, so we were off at 5:00 am with not nearly enough sleep. But, thankfully our flight was smooth again, and we were able to sleep a little. After the sunny warm days in Vegas, we came home to cold and rain……….yuck!

We went to pick up our girls, Betty and Wilma from the Doggies Country Club Resort, and we all enjoyed a pizza and some much needed sleep…….tomorrow back to reality after a wonderful trip!

Betty and Wilma Collage