Pan Bagnat

These French sandwiches are so tasty - the ingredients really work well together to create incredible flavor!  We've made them for picnics and instead of letting them sit at room temperature we just put them in the cooler with everything else in the morning and they're perfect by lunch. We forget the eggs (because we forget to hard-boil eggs ahead of time) every time but one of these days we'll try it with eggs.

I've found that chunk tuna works best. Also, rather than getting demi-baguettes from Panera or something (I couldn't fine them at King Soopers or Waldemort) you can get a 5 or 6 pack from Costco for a fraction of the price. I just wrap the unused ones really well and freeze them for the next time we do these sandwiches. Alton Brown (author of the recipe) just uses one big baguette and cuts it into serving sections. For us the demi-baguettes are just easier for picnics.

Don't forget to read your jar of kalamata olives well - you want to be sure you have the pitted ones!

Pan Bagnat

1 Tbsp red wine vinegar

1/2 tsp Dijon mustard

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

3 Tbsp olive oil 

4 demi-baguettes 

12 oz canned tuna packed in water 

1 small green pepper, sliced into thin rings

2 hard-boiled eggs, sliced

1 C chopped kalamata olives

1 tomato, sliced

In a small mixing bowl, whisk together the vinegar, mustard, salt and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.

Slice the baguettes horizontally into 2 pieces each. Tear our some of the soft bread in the center of each side, making a slight well in the bread (both sides). Place tuna, green pepper, eggs, olives and tomato on the bottom halves in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving. 

Altered slightly from Alton Brown's recipe.

Summer Squash & Tomato Casserole

We got a ton of tomatoes from our garden this year so I was looking for a recipe to use more than 1 or 2 and I found this.  It was really good - even Jeff really liked it and had 3 helpings "despite all of the tomatoes".  : )  Yea!  Mia loved it, too.

Summer Squash and Tomato Casserole

2 c. mozzarella
1/3 C. parmesan
1/3 C. crumbled Feta
1/2 tsp oregano
1/2 tsp basil
2 Tbsp. minced garlic
2 Tbsp. onion, finely chopped*
salt & pepper to taste
5 medium to large tomatoes
2 summer squash (I used a medium-large sized yellow squash and a zucchini)
3 Tbsp. olive oil
3/4 C. Italian bread crumbs

Combine the mozzarella, parmesan, feta, oregano, basil, garlic and salt and pepper in a small bowl.
Grease a 2-quart casserole or 9x9 pan.
Cut the tomatoes in half and thinly slice the tomatoes and squash.  In the casserole dish, lay down 1/2 of the squash.  Layer 1/4 of the cheese mixture, then half of the tomatoes.  Repeat until all of the vegetables and cheese mixture has been used.
In a skillet, saute the onions in the olive oil until soft.  Add the breadcrumbs and stir until combined.  Sprinkle on top of the casserole.  Cover with foil and bake for 25 minutes, then remove the foil and cook for another 20-25 minutes or until breadcrumbs are golden.  Cool slightly then serve.

Recipe altered slightly from recipe4living.com

Cinnamon Honey Butter

I made honey butter a few weeks ago and it was just okay.  Then I found this recipe which includes powdered sugar and that made all the difference.  So yummy.  I added cinnamon to the recipe and just eyeballed it.

Honey Butter

Ingredients:

2 sticks real butter, (close to room temp- works best when slightly chilled still.)
2/3 C honey
¾ C powdered sugar
(If your butter is too soft, you’ll end up with a gooey mess, so I just leave it out on the counter for about 20 minutes or so before beating and it turns out nice and fluffy)

Just place it all in a bowl and beat with an electric hand-mixer for 2-3 minutes on medium-high speed.  Serve at room temp with warm rolls, scones, breadsticks, corn bread, waffles, toast, ….need I go on?

http://www.ourbestbites.com/2008/05/honey-butter/

Utah Scones

We always get donuts on General Conference Saturday and this year we decided to continue with the deep fried theme.  That was a good idea... these are super tasty!  I'll post the Cinnamon Honey Butter next  - that's a must.

Utah Scones
Recipe by Our Best Bites

Ingredients:

2 packages active dry yeast (4 1/2 teaspoons)–I use bread machine yeast
2/3 cup warm (105-115 degree) water
2 c. buttermilk (whole buttermilk, if you can find it)
½ cup + 1 tablespoon sugar, divided
3 tablespoons butter, melted
3 tablespoons vegetable oil (I use peanut oil)
2 teaspoons kosher salt
1 heaping teaspoon baking powder
8-9 cups all-purpose flour
3 eggs
Peanut oil for frying (other high smoke point oils also work great)
Cinnamon Honey Butter
Fresh Raspberries or other fruit

Instructions:

Dissolve the yeast and 1 tablespoon sugar in warm water. Let stand about 10 minutes or until very bubbly and frothy.

In the bowl of a stand or heavy-duty mixture, mix the milk, sugar, melted butter, vegetable oil and salt until completely dissolved. Add baking powder and 3 cups of flour to the milk mixture and beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.

Add the eggs and mix until completely combined. then stir in as much remaining flour as needed to make a soft dough. This dough should be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour or is doubled in bulk.

When the dough has risen, lightly sprinkle a large, clean work surface with flour. Punch down the dough and then roll it to about 1/4″ thick. Using a sharp knife or a pizza wheel, cut the dough into equal rectangles (about 3-4 inches). Separate the dough pieces so they have enough room to rise. Cover with a clean cloth.

In a large, heavy pan, heat about 2-3 inches of peanut or other high smoke point oil over medium heat until it reaches 350-360 degrees (use a candy thermometer). When hot, add a few dough pieces (flatten a bit if they seem thick so that they cook through) and cook until golden brown on one side, then flip and cook the other side. Repeat with remaining dough pieces. Serve immediately smeared with honey butter with a handful of raspberries pressed into the honey butter. Makes about 24 scones.

Avocado Enchiladas

I served these with typical enchilada toppings - shredded lettuce, tomatoes and sour cream.  They were a tasty vegetarian enchilada!

Avocado Enchiladas

Yield: 3-5 servings

Serving Size: 2-3 enchiladas

Ingredients

• 2 large avocados, diced
• 1 can black beans, drained and rinsed
• 1 1/2 cups grated sharp cheddar, divided
• 1 small red bell pepper, diced and sauted
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 10 tortillas (corn or regular)
• 12 oz green enchilada or chili verde sauce

Instructions

1. Preheat the oven to 350F degrees.
2. In a medium bowl, combine diced avocados, black beans, 3/4 cup of the sharp cheddar, bell pepper, salt, cumin and garlic powder; gently toss everything together.
3. In the base of a 9 x13 baking dish, pour half of the green salsa or enchilada sauce.
4. Divide the avocado mixture between 10 corn tortillas evenly. Roll them up and place them seam side down in the baking dish. Top with the rest of the enchilada sauce and sprinkle with the other 3/4 cup of cheddar cheese.
5. Bake in a preheated oven for 20 minutes just until the cheese is melted and filling is heated through. Top with diced tomatoes, shredded lettuce, sour cream and additional avocado and fresh cilantro.

http://www.mountainmamacooks.com/2014/05/avocado-enchiladas/

Cheesy Garlic Bread Sticks

These are similar to the cheesy garlic french bread recipe that I posted.  They're really yummy (although I don't like them as much as leftovers... so just make enough for the day of).

Cheesy Garlic Bread Sticks

Ingredients:

for the pizza dough-
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup...depending on the heat & humidity}

for the cheesy garlic bread sticks-
 1 recipe Fail-Proof Pizza Dough from above
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup shredded parmesan cheese
1/4 pound grated mozzarella cheese

Directions:

For the pizza dough--In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water and make sure you see the mixture foam. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. Once you reach this stage, knead for 6 minutes. The dough should be smooth and easy to work with. And the bowl should be clean! {*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.}

Preheat oven to 450 degrees with pizza stone inside. If you don't have a pizza stone, use an upside down cookie sheet.
Mix butter and garlic in a small bowl and set aside.
Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses.  Bake for 10-15 minutes or until cheese begins to get crispy on edges and dough is cooked through (but not overcooked).