Tag: cast iron skillet

Monte Cristo Skillet Bread

Monte Cristo Skillet Bread

Well, the flu kept it’s hold on me all week…….ugh!

But, on a brighter note, I feel 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 all 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 than 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 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 dip which we both decided will have a place in another recipe.

Monte Cristo Skillet Bread 2

Now, this had a bonus for us…. I figured 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

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Monte Cristo Skillet Bread

Monte Cristo Skillet Bread

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  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 16 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
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Ingredients

Scale
  • 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 and salt.
  3. In a separate bowl, combine the milk, dijon mustard, and egg thoroughly.
  4. Add the egg mixture to the dry ingredients and combine until there are no lumps. The batter should be slightly thin, but thick enough to stick to the cubed bread dough. If the batter is to thick add a touch more milk.
  5. Add bread dough, cubed, ham and swiss cheese. Place in a cast iron skillet or a baking dish sprayed with non-stick cooking spray.
  6. Bake in a 375* oven for 18-20 minutes.
  7. Remove from oven and allow to cool slightly. Serve with Raspberry-Dijon Dipping Sauce.

Keywords: bake, brunch, cast iron skillet, dijon, ham, swiss cheese

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Raspberry-Dijon Dipping Sauce

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  • Author: Marty Boyd
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Ingredients

Scale
  • 1/2 cup raspberry jam
  • 2 tablespoons dijon mustard
  • 1/2 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.

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Monte Cristo Skillet Bread Info

Tomato Cobbler

Tomato Cobbler

Tomato Cobbler

One of the great joys of a garden, is the wonderful produce you receive,and receive, and receive …………..We have a lot of tomatoes. Correction we have a lot of small tomatoes. Just a heads up, if you ever want to plant cherry tomatoes……..1 plant will do……….they are prolific little suckers.  But,they make a beautiful Tomato Cobbler.

I must admit, this year was not my finest garden. The weather was odd, too wet, too cool, then too dry. Not the best growing conditions. But, what it did produce was……..well, wonderful! There is nothing in the world better than a home grown tomatoes. No store bought can ever compare……ever!!

But what to do with them? One of my claim to fame dishes has alway been Bruschetta. I am always asked to bring it to gatherings. I think what really makes it good is the goat cheese that I serve with it. Now, I must give credit for the goat cheese to my friend Michelle. She introduced me to the combination years ago.THANK YOU Michelle!

So, back to the tomatoes………I also think that balsamic vinegar brings out the very best in tomatoes……..it’s part of my bruschetta recipe, but I wanted to make a dish that was warm…..kinda stewed tomato like……only better.

Tomato Cobbler………Scientifically speaking, a tomato is definitely a fruit. True fruits are developed from the ovary in the base of the flower, and contain the seeds of the plant. Today’s Science lesson…….lol.

So, why not make a cobbler. I do not hold to the sugar on sliced tomatoes as many do, I prefer salt. So, savory not sweet for a topping. Biscuit came to mind, but so did goat cheese…….goat cheese biscuits?? You bet!!!!

Tomato Cobbler 1

I replaced some of the butter with goat cheese……….OMG it was the perfect topping for the tomatoes, which were added to sautéed onions, and balsamic vinegar, with just a touch of flour to thicken. The biscuit are drop biscuits, so no messy rolling and cutting…….just plop them on top. A touch of parmesan on top during the last few minutes and you have Tomato Cobbler.

Tim is not a fan of the tomato per say but, he really enjoyed the cobbler. It was a nice complement to a grilled steak.

So, if you have an over abundance of tomatoes or are looking for a yummy tomato recipe……..Tomato Cobbler!!!!!!!

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Tomato Cobbler

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  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 1x
  • Category: Side Dish
  • Method: Bake
  • Cuisine: American
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Ingredients

Scale
  • 2 pints cherry tomatoes
  • 
2 teaspoons coconut oil
  • 1 onion, peeled and thinly sliced
  • 3/4 teaspoons salt, divided
  • 2 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • 
2 tablespoons all-purpose flour
  • For the biscuits:
  • 1 1/2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 2 tablespoons (1 oz.) goat cheese
  • 1/2 cup buttermilk
  • 3 tablespoons unsalted butter
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic pepper – divided

Instructions

  1. Heat the oven to 375°F with a rack placed in the middle of the oven
  2. Pick the stems off of the cherry tomatoes and rinse them under running water. Larger tomatoes can be sliced in half, but I generally just leave the tomatoes whole.
  3. Warm the coconut oil in a 10-inch cast-iron or high-sided stainless steel skillet over medium-high heat. When warm, add the onions, 1/4 teaspoon garlic pepper and 1/2 teaspoon of salt. Sauté until the onions are very soft and tender, about 10 minutes, Stir the garlic into the onions and cook until fragrant, 30 to 60 seconds. Pour in the balsamic vinegar and cook until almost evaporated. Stir in the flour and cook until the flour is paste-like. Remove the pan from heat. Add the cherry tomatoes and 1 teaspoon of salt, carefully stirring and folding until the onions are evenly mixed with the tomatoes.
  4. To prepare the biscuits:
  5. In a bowl, whisk together the flour, baking soda, and salt.
  6. Using your fingertips cut the goat cheese and 3 tablespoons of cold butter into the flour mixture.
  7. Make a well in the center of the dry ingredients and gradually in the buttermilk. Slowly mix the dry into the buttermilk, stirring until just moistened (add more or less milk as needed).
  8. Drop the dough over the tomatoes, making 5 to 6 biscuits.
  9. Sprinkle the remaining 1/4 teaspoon garlic pepper over biscuits.
  10. Cook for 45 to 50 minutes, until the tomatoes are very bubbly and the tops of the biscuits are nicely browned. Sprinkle with parmesan cheese and bake for an additional 8-10 minutes.
  11. Remove from the oven and let the cobbler rest for about 15 minutes….then enjoy!

Notes

You can use any kind of tomato, just be sure to cut into bite size chunks.
You can prepare this in a skillet and transfer to a baking dish if you do not have a cast iron skillet.

Keywords: cherry tomatoes, cast iron skillet, onion, biscuits, bake, side dish, cobbler, goat cheese

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Tomato Cobbler

Bacon Egg Breakfast Bread

Bacon Egg Breakfast Bread

Bacon and Egg Breakfst Bread

Sunday breakfast has alway been a big deal for Tim and I. When we were first dating, we went to breakfast every Sunday morning. We had a favorite place and we had a favorite waitress………..we were Sunday morning regulars………..fast forward three years, we are now an old married couple and we tend to stay home more.

But, Sunday breakfast is still a big deal. We have the usual bacon and eggs, or french toast, or pancakes. But, sometimes we try something new and today was a ‘try something new  day’!

I suppose, you could consider this a pizza, but I prefer to call it a Breakfast Bread. Eggs, bacon, and cheese fancied up with cherry tomatoes,basil, and spiced up with just a touch of pepper flakes!

Bacon Egg Breakfast Bread

 

Yeast dough is scary for a lot of you……….don’t be afraid!!!! It is really easy. The dough takes just a few minutes to put together, it has a short knead time (I use my Kitchen-aide mixer, it takes all the work out of it). The rise time gives you time to prep the other ingredients. If you are really afraid of the dough, you can use a pre-made, but give the dough a try you will not be sorry.

Tim and I really enjoyed this Bacon Egg Breakfast Bread……..it will join the list of our  Sunday favorites!

Bacon and Egg Breakfast Bread Collage

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Bacon and Egg Breakfst Bread

Bacon Egg Breakfast Bread

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Marty Boyd
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
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Ingredients

Scale
  • 1¼ teaspoons dry yeast
  • 1 teaspoon sugar
  • ⅔ cup warm water
  • 1½ cups flour+, plus extra, for dusting
  • 1 teaspoon table salt
  • ½ tablespoon olive oil, plus extra, for drizzling
  • 4 eggs
  • 8 slices applewood smoked bacon, cooked and crumbled
  • 4 ounces cherry tomatoes
  • 1 cup grated swiss
  • 1/4 teaspoon dried re pepper flakes
  • 2 tablespoons basil leaves, chopped

Instructions

  1. Preheat oven to 425°F.
  2. Place the yeast, sugar and water in a large bowl and set aside in a warm place for 5 minutes or until bubbles appear on the surface. Sift flour, salt into yeast mixture, add oil and mix to combine. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place dough back in a large bowl, cover with a clean tea towel and set aside in a warm place for 15–20 minutes.
  3. Roll the dough out on a lightly floured surface to make a 10 inch circle. Transfer to a deep-sided 10 inch cast iron skillet ( you can also use any deep baking dish) lined with parchment paper and push dough up sides.
  4. Crack the eggs onto the dough and top with the bacon and tomatoes. Sprinkle with the cheese, red pepper flakes flakes and basil. Drizzle with olive oil and bake for 15-20 minutes or until golden. Serves 4-6.

Notes

You may want to broil for just a few minutes to achieve a really golden top.

Keywords: yeast, tomato, eggs, bacon, breakfast, swiss cheese

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