Polenta with Italian Tomato, Zucchini and Bean Sauce

Late night I was in the mood for some "stick to your ribs" food. I made this dish and it got rave reviews. (And I felt like I had just spent the day on the Italian Alps.) If you don't want to make polenta (although it's dead easy and freezes well) then pasta or gnocchi would also work. You can make up the polenta ahead of time or on the weekend and have it ready to go for a quick weeknight meal.

Polenta with Italian Tomato, Zucchini and Bean Sauce
Serves 4 - 5


Ingredients:

Polenta:

• 3 cups chicken broth
• 1 tsp Italian seasoning
• 1 1/4 cup cornmeal
• 1 cup grated Parmesan cheese

Sauce:

• 1 tbsp olive oil
• 1 medium zucchini, diced
• 1 medium onion, diced
• 2 tsp Italian seasoning
• 14 oz can of No Salt Added tomato sauce
• 19 oz can of chick peas, drained and rinsed
• 1/2 cup grated Parmesan
  

Instructions:
Polenta:

1. Grease a 9X5 bread pan and put aside.
2. Heat the broth and Italian seasoning in a saucepan over medium heat until simmering
3. Pour in the cornmeal a bit at a time, whisking until blended.
4. Heat until thickened (add more cornmeal if necessary) about 3 minutes
5. Stir in the cheese and immediately pour into the prepared bread pan
6. Let cool for 30 - 45 minutes. The turn the loaf out on to a cutting board and slice into 1/2 inch slices. At this point you can freeze the polenta for another time or refrigerate it for later in the week.

Sauce:

1. Heat the olive oil in a saucepan over medium high heat
2. If using the polenta, heat a saute or grill pan over high heat.
3. Add the onion, zucchini and Italian seasoning and saute until soft, about 5 minutes
4. Pour in the tomato sauce and beans.
5. Simmer for 5 - 10 minutes
6. Meanwhile, brown or grill the polenta slices in the saute or grill pan on both sides until brown.
7. Stir the Parmesan cheese in the tomato and bean sauce and serve immediately over the polenta.

Seriously - delicious... (I have got to remember to get a pic before it's all gone...)

Never a dull moment around here (Tips for making life easier in the kitchen.. I can't help you with everything else...)

Wondering where I've been? Well December 28th I fell on the one lone little patch of ice in my driveway while taking out the garbage and I broke my wrist. It's been a real treat... New Years dinner at my house was an adventure in frustration. I directed and mom cooked. She enjoyed it as much as I did. (can you smell the sarcasm from there?)

So due to this recent development, there have been a lot of short cuts in my kitchen. And while I have had to find simpler ways to cook I have realized that these are great ideas for busy people too! Here's a few simple things you can do to help make meal times easier at your house even if you haven't got a gimp fin:

• Have a food processor? Use it! It can do all the chopping, shredded, dicing, etc for you. Throw the parts in the dishwasher (except the blade - hand wash and dry it immediately and put it away in a safe place) and you're done. If you don't own a food processor, think about buying one if you find meal times a chore. And keep it on the counter. If you put it away in the cupboard it will be more of a chore to pull it out.
• Buy pre cut fresh veggies. They may cost more but if you're not eating them because you don't have time to prepare them then the extra cost is worth it.
• Pick up frozen veggies. They are pre cut and precooked so it's less time to the table (just don't overcook them!)
• Opt for shredded cheese instead of blocks of cheese. Or when you do shred or grate cheese do up extra for later in the week. (this is a great use of the food processor)
• Buy garlic and ginger already minced in jars. Spooning out a little to add to dishes is so much simpler than mincing or chopping some every time you need it.
• I'm not a huge fan of canned veggies but one thing I can't live without is canned diced tomatoes (watch the added salt!). Why buy fresh to chop when you can just open a can? I find the tomatoes in the off season are quite tasteless so a good can of Italian tomatoes is perfect!
• And once again I'm going to preach about cooking once, eating twice and freezing the extra. Nothing is better than having healthy meals already to go in the freezer when live throws you a curve ball.

I have a few recipes in my book just waiting to be added here but up until now typing was a painful activity. Now it's manageable so stay tuned! Did I mention this is my favorite time of year? With the short dark days and cold weather I turn to my kitchen for adventure, experimentation and a little joy! This time of year I'm inspired not just to cook comfort foods but also ethnic cuisine. And of course everything has to have a healthy twist because it's just too easy to pack on the pounds this time of year.

PS. As I go back and use this space as my own recipe database, I've been noticing all the spelling and grammatical mistakes I make. Wow I really need an editor! Thanks for your patience. I'll try harder!

Pumpkin and Squash Lasagna

Here's a delicious recipe for comfort food lasagna made with seasonal veggies. Lasagnas always take some effort but the leftovers are worth it. And never mind that lasagnas are great for make ahead meals, perfect for entertaining! This one is truly elegant.

Before:

Pumpkin and Squash Lasagna.

Serves 6 - 8

You can buy can pumpkin and frozen squash. If you buy fresh, put some slits in the skin and microwave for 7 minutes on high. This will par cook the pumpkin and squash enough so it's manageable.

Ingredients:

White Sauce

• 1/4 cup butter
• 1/4 cup flour
• 3 cups skim milk
• 1/2 cup grated parmesan
• 1 tsp dried thyme
• 2 tsp dry mustard
• 1 tsp dried parsley
• 1/2 tsp salt (to taste)

Veg Filling:

• 2 cups diced butternut squash
• 2 cups diced pumpkin
• 1 cup diced broccoli
• 1 500g tub of 1% cottage cheese
• 2 tsp dried sage
• salt and pepper to taste

Additional Ingredients:

• 9 - 11 lasagna noodles, spinach would work nice for added colour
• 1 cup small scallops
• 2 cups shredded part skim mozzarella
• Dried parsley to sprinkle on top

Instructions:

1. Heat the oven to 350
2. Heat a saucepan over medium high heat and melt the butter until bubbly
3. Whisk in the flour and cook one minute, reduce the heat to medium
4. Slowly whisk in the milk and heat until thick
5. Stir in the Parmesan, thyme, parsley, dry mustard and salt. Set aside
6. Place all of the vegetable filling ingredients in a food processor and blend (if you don't have food processor, finely chop or mash the veggies and mix with remaining ingredients). Set aside.
7. Take a 8 X 11 (or whatever size pan you have!) pan and spoon is a nice bit of sauce. Place a layer of noodles on top of the sauce, then cover those noodles with another layer of sauce.
8. Scoop on a layer of the veggie mix. Cover with another layer of noodles and then white sauce.
9. Spread out a layer of scallops and cover them with mozzarella. Then another layer of noodles and sauce.
10. Keep layering until you run out of ingredients. End with a layer of noodles, white sauce and mozzarella.
11. Bake at 350 for 50- 55 minutes until golden.

After (this is all that's left...):

This will freeze nicely but I've run out of freezer space. We all knew it would happen one day. (I've been stocking up on meats and veg for the holiday season when things have been on sale!)

Christmas Baking 2010

I've started my Christmas baking... that's right, I've started. I have a few things going on and I might not have the time later so I figured I should take advantage of my time now. Most baked goods freeze well so it's a great thing to get ahead on before the season slaps you in the head and you're staring at Christmas Eve like a dazed reindeer stuck in the headlights.

I've done up a batch of Swedish Pepparkarkar and Skor Cookies. Whether or not they make it to Christmas is another story. I would like to point out that when making the Skor cookies it is best to use parchment paper. You'll run the risk of ruining your cookie sheets if you just grease them. The melted skor bits are like cement stuck to the pan, no matter how well you grease it. Parchment saves your pan, you can use just the one sheet for the entire batch and clean up is a snap!

Also I've also been stocking up on sales items now to defray the cost of the holidays as we get closer to the winter solstice. I've already got my turkey when one store had buy one get one free on turkeys recently. I've stocked up on chicken; whole, pieces, bone in and boneless. I've bought prime rib and steaks.... And there has been some nice sales on excellent quality frozen veggies (because by the end of December our local fresh veggies are starting to get scarce so frozen is the way to go). I've also stocked up on crackers. Hmmm, must watch out for sales on pop and juices....

The Best Ever Butternut Squash Soup.

I've enjoyed my fair share of pureed fall squash soups but this one rocked it out of the park. Simple and cheap too, some of my favorite qualities in a recipe. I only used half a medium squash so I diced up the rest of the roasted squash and tossed it in the freezer for use at a later date.

Butternut Squash Soup with Bacon and Apple
Serves 5 - 6

Ingredients:

• 5 cups diced butternut squash
• 5 slices of bacon, diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 3/4 cup diced tomatoes, fresh or canned
• 1 tsp dried sage, thyme, savoury and oregano (or any combination of these)
• 4 cups chicken broth, low sodium
• 3/4 cup apple juice or cider

Instructions:

1. Cut squash in half, scoop out the seeds and roast for 30 minutes at 350 or slit the skin of the squash with a knife and microwave for 5 - 7 minutes. Peel the squash, remove the seeds and dice into small pieces.
2. In a large saucepan, over medium low heat cook bacon until crisp. Remove from the pan and drain on paper towel. Leave about 2 tbsp of the bacon grease in the pot.
3. Increase the heat to medium high and saute the onions until soft
4. Add the garlic, tomatoes and herbs. Cook until the tomatoes break down
5. Add the broth and scrap any bits off the bottom of the pot.
6. Add the squash, bring to boil and then simmer until the squash is soft
7. Use either a hand blender or regular blender to puree the soup.
8. Serve with the bacon sprinkled on top.

This soup freezes really well and is perfect for those chilly fall or cold winter meals!

In honour of Breast Cancer Awareness Month

Pink Risotto! (If your computer doesn't show it as pink, trust me - it was bright pink!)

Beet Risotto - just dice and boil or roast the beets first. Make your risotto and add in the beets when the rice is almost cooked. I threw in a pinch of dried rosemary and, of course, lots of Parmesan! YUM

Moroccan Chicken, Turnip and Carrot Tagine

I had one tasty dinner tonight! It incorporated some root veggies that are piling up in the farmers markets at the moment and turmeric. I do rave on about turmeric but it's for a good reason. I remembered to get a pic before it was all gone...




I used chicken breasts because I hadn't taken anything out of the freezer and I knew they would defrost and cook quickest. I would have used chicken pieces on the bone if I had planned ahead.

Moroccan Chicken, Turnip and Carrot Tagine
Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 tsp turmeric
• 2 tsp cumin
• 2 tsp cinnamon
• 2 tsp paprika
• 1/2 tsp ginger
• 1 tsp thyme
• 3 cloves garlic, minced
• 4 chicken breasts, cubed
• 1 medium turnip, peeled and cubed
• 4 large carrots, peeled and cubed
• 2 tbsp tomato paste
• 2 cups chicken broth (or enough to cover everything in the pot)
• 1 cup brown lentils(optional)

Instructions:

1. Preheat oven to 325
2. Heat a large, oven safe pot over medium high heat with the olive oil
3. Saute the onion until soft.
4. Add in all the spices from turmeric through thyme and cook in the pan for 2 -3 minutes
5. Add garlic, chicken, turnip and carrots, sauteing until a bit brown, 3 - 5 minutes
6. Mix in the tomato paste and broth.
7. Cover and place in the oven for 1.5 hours.
8. Place the pot on the stove on medium heat.
9. Add the lentils and let simmer until they are tender, about 20 minutes
10. Serve with couscous!

Amazing!

Canadian Thanksgiving

Wow! It's been a while since I blogged. It's been a busy fall thus far! Today is one of those days when I feel like fall is officially here. Last week it was still warm and really humid. But now the weather has changed, it's getting cold at night, the leaves are turning wonderful shades of orange and red and this weekend is Thanksgiving! I do adore a turkey basted with herbs and butter and roasted until golden. Mmmmm, mmm!

This Thanksgiving I've added a few twists which I'll share but first make yourself - A Thanksgiving Cocktail! If you want so good tips for a perfect bird and lovely meal check out here.

Dry Brining
I dry brine my bird. It's easier then trying to find a space big enough to hold a turkey swimming in salt water. I just rub the bird with a good layer of salt put it in a bowl and cover and let it sit for 12 - 36 hours. Turn the bird around from time to time. I also added some herbs mixed with olive oil under the skin on the breast. She was a moist one, I've got to say...

Cranberry Sauce
I've been making my own for years but I got the feeling that my mother didn't really like my spicy pinot noir version so this year I went a little simpler and it was perfect!

Ingredients:

• 3 cups fresh or frozen cranberries
• 2/3 cup orange juice
• 1/2 cup water
• 1/4 cup maple syrup
• 2 tsp pumpkin spice

Instructions:

1. Mix everything together in a saucepan and heat over medium heat.
2. Simmer until the cranberries are all popped and broken down - about 15 - 20 minutes
3. Cool and enjoy!

Roast Veggies
This year, instead of mashing turnip and carrot, I boiled them the night before and then popped them into the oven while the turkey was resting. One less pot on the stove and it really cut down on my prep work on turkey day.

Ingredients:

• 5 medium parsnips
• 1 medium turnip
• 2 lb carrots
• 3- 5 cups chicken broth
• 2 tbsp honey
• 2 tsp turmeric
• 2 tsp dried thyme
• 2 tbsp vegetable oil

Instructions:

1. Peel and cut the veggies into similar size pieces, about 1 1/2 inches each
2. Boil the veggies in the chicken broth (I had already made my turkey broth so I used that!) until just tender when poked with the fork
3. Drain the veggies (this can all be done the day before)
4. Preheat the oven to 375F.
5. Mix the honey, turmeric, thyme and veg oil. Toss the veggies with the mix
6. Place in a shallow pan in a single layer
7. Bake for 30 - 40 minutes.

Not only is this a tasty dish but you get some turmeric which is good for everything from your joints to your brain!

Happy Autumn!

Veggies in Containers!

I started some mesclun greens in a container to grow continually all winter. Holy mackerel, has it ever taken off!

I did a second planting but the first one is giving me salad after salad. I cut the biggest leaves whenever I want them and a single seed gives me leaves night after night. Great mini-project for the kids to help them understand where our food comes from. And once they put in the effort and watch something grow you'll be surprised how eager they are to eat it!

I also have cherry tomatoes still on a plant that I can drag in on chilly fall nights.

And I've started two more tomato plants to have over the winter. Look for seeds that state they are good for containers because some varieties really don't do well in pots.

Summer Veggie Medley Bake

Got extra veggies from the fall harvest? Here's a great veggie dish to bake up and freeze for yummy veggies all winter long.

Summer Veggie Medley Bake
Serves 8

Ingredients:

• 28 oz. diced tomatoes
• 2-3 medium zucchini, diced
• 2 onions, red, white or both, chopped
• 3 green onions, sliced
• 2 cloves garlic, minced
• 1 1/2 cup corn, about 2 ears of corn
• 1 cup feta, crumbled
• 2 cups shredded cheddar cheese
• 1/4 cup Italian salad dressing

Instructions:

1. Preheat the oven 350
2. Mix all the ingredients together and put in a baking dish
3. Bake 50 minutes until all the veggies are tender

Freeze any leftovers. They go great over couscous, rice or pasta with a side of pork, chicken or fish. Easy!

Turmeric

I've been trying to increase my turmeric intake lately. I don't get excited about every latest and greatest "super food" but this spice is worth the consideration. There is believed to be a correlation between turmeric and lower rates of Alzheimer's. It may help in the fight against cancer, slow down the progression of MS and that's not all! Seriously, check it out.

Most of us think of turmeric as a spice to add to curry. But since a lot of North Americans don't have curry regularly it's hard to get more turmeric in our diets. Here's a couple of easy ways to up your intake. And remember, ground spices only last about 6 months so be sure to replenish your supply regularly!

1. Add a good sprinkle to boiled or glazed carrots or turnip right before serving and toss well.
2. Add to tune, egg or chicken salad.
3. Add a bit to your dry rubs for ribs, chicken or pork
4. Add a bit to your breading if you're making fried foods or oven baking items with a breading.
5. Throw a bit in your tomato sauce for an interesting layer of flavour.
6. Sprinkle on cauliflower, squash, potatoes or broccoli... or whatever veggie peaks your interest!
7. Of course you want to add turmeric to any Moroccan, Indian or even Thai dishes.
8. Add it to Chili!

Tonight I'm having pork with rosemary, thyme and apples with diced turnip on the side. I'll sprinkle the turnip with some turmeric which will compliment the grilled apples on the plate. Yum!

Smoked Trout Clubhouse Sandwich

This is my new favorite sandwich. My uncle smoked some trout for me. Seriously delicious!!

Smoked Trout Clubhouse
Serves 1

Ingredients:
Your favorite bread!
Smoked trout or salmon
1 slice of bacon, cooked
Tomato, sliced
Lettuce
Mayo
Basil, chopped
Mozzarella or havarti

Instructions

1. Toast the bread
2. Mix the mayo with the chopped basil
3. Spread the mayo on the bread and top with the trout, bacon, tomato, lettuce and cheese
4. Enjoy!
   

Potato Salad

I had a great potato salad with my new potatoes. You can do lots of variations so have some fun!

Potatoes, boiled and diced
Sausage, cheddar smokies
Green beans, boiled and diced
Mayo
Dijon Mustard
Cider vinegar
A smidge of creamed horseradish
Fresh rosemary, thyme, basil and oregano. All chopped

Toss it all together and enjoy!

POTATOES!!

The fruits of my labour! Okay, to be fair, they are veggie, not fruits....

The first potatoes out of the garden! Note the one with the big line indent down it. Seems that one was growing near a rock. The skin is perfect inside the line indent. Isn't nature funny!?

Salmon Cakes

Here's an easy recipe. I'd love to add a picture but there was no way these delicious cakes were going to last that long around here!

Salmon Cakes
Serves 2

Ingredients:

• 1 tsp canola oil
• 1 tsp butter
• 200g/6 - 8 ounce fillets, skin removed and diced
• 2 medium potatoes, cooked and mashed (I microwaved them in their skins and then mashed them, skin and all)
• 1 egg
• 2 green onions, diced
• 2 tbsp chopped fresh dill
• salt and pepper

Instructions:

1. Preheat oven to 350
2. Heat oil and butter in an oven safe skillet over medium high heat.
3. Mix everything together and shape into patties
4. Drop patties into pan
5. Cook until browned and flip
6. Place skillet in oven and cook 7 - 10 minutes until cooked through
7. Serve with some yogurt sauce

Enjoy

Best Green Beans Ever!

Last night I dressed up my green beans. So easy and sooooo tasty. So I just had to share. They're in season so go get yourself some!

Best Green Beans Ever
Serves 2

Ingredients:

• 1/2 lb green beans, trimmed
• 2 slices bacon, diced
• 1 shallot, diced
• 1 tbsp red wine vinegar
• 1/2 tbsp dijon mustard
• 1 tbsp lemon juice

Instructions:

1. Heat a pot of water on the stove until boiling, add green beans and cook 2-3 minutes until bright green. Immediately remove from heat, drain and rinse with cold water. Set aside
2. Put the diced bacon in a skillet and heat over medium heat
3. Cook the bacon until crispy.
4. Remove the bacon from the pan and drain on a paper towel
5. Remove all but 1 tbsp of the bacon fat from the pan
6. Add the shallots and saute until golden.
7. Add the green beans, red wine vinegar, mustard and lemon juice.
8. Heat through
9. Toss back in bacon bits.

Enjoy!

Sliders!

Just to jump on the latest trend, I did some sliders the other night. It is fun to sample a couple of different burgers instead of having to commit to one taste or eat like Attila the Hun.

I got the thin buns from the Atlantic Superstore. You could also use mini-pitas or dinner rolls. Each person gets 3 each (one of each!). You should get 12 burgers from 1 lb/454g of meat.

Blue Cheese Burgers

• Beef
• Worcestershire sauce
• Onion
• Blue Cheese
• Bacon/Capocello/Prosciutto
• BBQ sauce

1. Mix the beef and Worcestershire sauce together and form into patties
2. Grill the burgers, onion and bacon/capocello/prosciutto
3. When the burgers are almost done top with the blue cheese
4. Put some bbq sauce on a bun, top with bacon, burger and onions.

Mediterranean Burger

• Beef
• Feta
• Mint, chopped
• Oregano, chopped
• Garlic Powder
• Red Onion
• Red Pepper
• Tzatziki sauce

1. Mix the beef, feta, mint, oregano and garlic powder and make into patties
2. Grill the burgers, peppers and onion
3. Place the burgers on the bun, top with the pepper, onion and tzatziki sauce

Traditional Burgers

• Beef
• Onion powder
• Garlic powder
• Cheddar
• Lettuce
• Tomato, sliced
• Ketchup

1. Mix the beef, onion and garlic powder and make into patties
2. Grill the burgers, add the cheddar cheese when the burgers are almost done
3. Assemble the burgers by placing on a bun and topping with lettuce, tomato and ketchup

Leftover Chimichurri

Here's a great use for that extra Chimichurri sauce. You can freeze it for later or......

Cut cherry tomatoes in half, grill and then drizzle with the chimichurri! Holy mackerel it's freakin' tasty!

Nice cold beer or wine and you're maxing and relaxing!!

Enjoy!

2010 FIFA WORLD CUP FINAL!!!

Have you been enjoying my 2010 FIFA World Cup Menu? Here's the links to each weeks menu.
Week 1
Week 2
Week 3
Week 4

Waaahoooo! Could it be any more exciting?! Spain made it to the finals! Needless to say, I'm routing for Spain. I've even taught Ollie ( He's sitting on the couch, waiting for the game to start)

to cheer when they score. He even does a little dance!

Okay, on to the snacks for the game. We're doing a tribute to the two countries. We'll start with some Dutch cheese and beer. Then we'll move on to some Spanish tapas and beer. For the main course I'm grilling spring onions or leeks (whichever I can get) in place of the calcots which are the native onions, like small leeks from the Catalan region of Spain. They are traditionally served with romesco sauce and bread. I've actually seen the festival, the Calcotada, when the calcots are ready for harvesting. The Spaniards get a big fire going and grill huge batches of the calcots. They have big pots of sauce ready to go and everyone enjoys a meal with red wine or cava, Spanish sparkling wine. While the Calcotada is usually held at the end of winter when the calcots are ready for harvesting, grilling small onions or leeks is perfect anytime in the summer here in Canada.

Netherlands

• Bavaria, Heineken or Grolsch Beer
• Gouda and Edam Cheese
• Crusty Bread

Spain

Tapas

• Cherry tomatoes cut in half and sprinkled with garlic and thyme and grilled
• Asparagus and green beans wrapped in serrano ham and grilled
• Shrimp tossed with chopped dried or fresh red chilies, minced garlic and olive oil and grilled
• Mixed nuts
• Estrella Lager

Main Course

Grilled Leeks with Romesco Sauce

Ingredients:

• 1 dried red chili
• 1/3 cup red wine vinegar
• 1/4 cup olive oil
• 1/4 cup almonds
• 6 cloves of garlic, peeled
• 2 slices bread, cut into 1/2 inch cubes
• 1 cup onions, chopped
• 1 cup diced tomatoes
• 1/2 tsp smoked Spanish paprika
• salt to taste
• 3 lbs, about 12 leeks

Instructions:

1. Soak the red chili in the vinegar
2. Heat the oil in a pan over medium high heat
3. Toast the almonds in the pan, remove and place on a towel to drain
4. Toast garlic in the pan until golden, remove and place on towel to drain
5. Toast the bread crumbs in the pan, remove and place on a towel to drain.
6. Cook onions in the pan until golden.
7. Add almonds, bread crumbs, garlic, tomato and paprika to the pan and heat through for 2 minutes. Add water if the sauce is too thick.
8. Place everything, including chili and vinegar, in a food processor or bowl and use a stick blender to puree until finely ground.
9. Salt to taste and set aside
10. Heat the grill to high.
11. Thoroughly clean the leeks or spring onions by cutting halfway down but not all the way through the root end. Then you can get between the layers quite well.
12. Brush the leeks with olive oil and grill until tender and charred a bit.
13. Serve the leeks with some sauce poured over and some bread on the side for scooping up the leftover sauce
14. Enjoy with a glass of cava!

Hmmm, seems to be considerably more food with a Spanish twist here.... Could it be that I'm biased?! You betcha!!! GO SPAIN!!!!!!!!!

Uruguay - Chivito al Pan

Here is the last recipe for the 2010 FIFA World Cup Menu - Week 4. Uruguay is the last remaining South American team in the World Cup so it is quite fitting that it is the last recipe! However, I am going to do 2 additional recipes for the 2 countries in the final game. Check back on Thursday July 8th for those.

This recipe is said to be a favorite with locals and tourists alike. It's so incredibly simple and basic that I was hesitant to use it to represent Uruguay. But Yummy is as Yummy does so here you go!

Uruguay - Chivito al Pan
Serves 4

Ingredients:

• 1/2 tbsp butter
• 1 lb 1/4 inch thick steak, boneless
• 4 slices carved ham or ham steaks (not deli meat but cut from a nice piece of ham is better)
• 4 slices mozzarella
• 4 crusty sandwich rolls
• 1 tbsp mayonnaise
• 1 tbsp ketchup
• lettuce
• 4 slices tomato
• 4 fried or boiled eggs (optional)

Instructions:

1. Heat a pan over medium high heat, add the butter and melt
2. Cook the steak in the pan when you flip the steak, top with the ham and mozzarella
3. Cook until the mozzarella is melted
4. Mix the mayo and ketchup together and spread on the 4 rolls
5. Slice the boiled egg if using
6. Top each roll with the steak, ham, mozza, lettuce, tomato and egg.

Enjoy!