What have I got to work with Part 2.

Well if you enjoyed Part 1 of this post you will love the convenience and sheer flavor of Part 2!  This is what makes cooking so much fun. You can go complicated and elegant or week night easy. This is definitely week night easy and so flavorful. Let me know what you think.

Ingredients: – Makes 4 sandwiches

-1 box of Pepperidge Farms Texas Toast 5 cheese

-6 to 8 slices of cooked bacon

-1 tbs butter

-4 slices of pepper jack cheese

-1/2 caramelized onion rings

-Waffle maker

That’s it!

Instructions:

-Slice your onion into thin slices and caramelize in butter (this takes about 15 minutes)

-Cook up your bacon (I do mine in the oven at 400 for 15 minutes)

-Butter 6 slices of the texas toast (un cheesed side)

-Preheat your waffle maker and spray with Pam

-Lay 2 slices of your texas toast – butter side down- on waffle maker. Top with the slices of pepper jack cheese, onions and bacon and top with your 2nd slice of texas toast but this time put the buttered side face up

-close the waffle maker and heat for about 4 minutes

-slice, eat, enjoy!

 

What have I got to work with Part 1?

When my girls were growing up, I was working full time. With a full time job, my husband starting his own business, homework and activities – I did not have the luxury of experimenting with recipes like I do now.  Dinner time was using whatever I had on hand, getting food on the table and having family time. In fact, that very idea is what lead to the name of my business, “Wren’s Cooking With A Twist”.  Sometimes you have to take what you have on hand and give it a “twist”.  This post is intended to inspire you to think outside the box. It is a 2 part post using ingredients I had on hand this week.  Enjoy.

I did not have time to make my own Broccoli Cheddar soup from scratch this week but……. I did have a container of Panera Bread Broccoli Cheddar soup (which I love!). I had some veggies in the fridge I needed to use up so that is how I came up with this recipe – which by the way is SOUPTASTIC!

Ingredients:

-1 container of Panera Bread Broccoli Cheddar Soup

-1/2 cup heavy whipping cream

-4 baby sweet bell peppers (orange, red, yellow) diced

-1/2 can of leftover corn

-1/2 cup cheddar OR pepperjack

-1/2 bag of leftover frozen brocccoli

-salt, pepper

-1 tsp of leftover rosemary and thyme finely chopped

-1/4 cup white wine

-I had about 1/4 to 1/2 cup leftover diced ham, simply potatoes diced potatoes and chicken broth

Instructions:

-Heat the Panera Bread soup in a large pot on low

-Boil the broccoli for 3 minutes and set aside

-In a skillet using 1/2 Tsp of olive oil and 1/2 Tsp of butter, saute the peppers.

-Turn the soup up to medium and add the peppers, broccoli, wine, herbs, whipping cream,cheese, ham, potatoes, chicken broth  and corn .

-Serve immediately. BAM! I promise you will make this many times.

 

 

Alouette Cheese, Chorizo & Potato Rustic Pie

Alouette Cheese Rustic Pie

I have had a slight  obsession lately with rustic pies and Alouette spreadable cheese. This recipe is similar in construction as a previous post I did for Rustic Ham and Cheese Pie. This time I wanted to develop a pie that had a little more “bite” to it! This pie could be cut into squares for an appetizer or slices for any meal. It is soooo good!  Let’s get started!

Ingredients:

-1 container of Alouette Smoky Jalapeno Cheese Spread http://www.alouettecheese.com

-1 pkg (2 sheets) of Pillusbury Puff Pastry http://www.pillsbury.com/

-1 large egg plus 2 Tbs of water whisked

-1 tsp black pepper

-Kosher salt

-1 Tbs of olive oil (more if needed)

-16 oz Johnsonville Farms Chorizo Ground Sausage http://www.johnsonville.com/products

-1 Lb package of Simply Potatoes diced potatoes http://www.simplypotatoes.com/

-1 to 2 tsp Srircha http://www.huyfong.com/

-1 10-oz can of Rotel Tomatoes http://www.ro-tel.com/

-6 oz of Sargento shredded Pepper Jack https://www.sargento.com/

Instructions:

-Preheat oven to 400 degrees

-Unroll one sheet of the puff pastry onto a lightly floured surface

-Gently roll with a rolling pin to increase the pastry by about 1″.

-Place the rolled pastry onto a sheet pan lined with parchment and spray lightly with Pam

-Next, In a large preheated skillet brown your chorizo, drain and set aside. In the same skillet add about 1 to 2 Tbs of olive oil and add the diced potatoes in a single layer and brown until crispy (about 8 minutes), flip and do the same on the other side.

-Drain your can of rotel tomatoes making sure you remove as much liquid as possible(you can even squeeze the juice thru a piece of cheesecloth.

-Now add the tomotoes and the chorizo back into the skillet with the cooked potatoes and add the Sriacha sauce and simmer on low for about 5 minutes, stirring as you go.

-Spread 1/2 of the container of Alouette Jalapeno Spread on the pastry leaving a 1″ border.

-Carefully spoon the skillet mixture onto your 1st pastry sheet and spread evenly over the pastry leaving about a 1″ border between where the spread stops and the pastry stops

-Using a pastry brush, brush some of the egg wash around the entire  1″ border on the pie.

-Roll out your second puff pastry and roll out to increase size by 1″

-Spread the remaining 1/2 container of Alouette cheese on the 2nd pastry

-Lay the 2nd puff pastry over the  pie with the cheese spread side facing down and work around the pie to fold the bottom pastry over the top and press with a fork to seal

-Brush the entire top with egg wash and sprinkle with kosher salt

-Bake at 400 degrees for 25 minutes

YUMMY!

 

 

Rustic Ham and Cheddar Pie

This delicious pie is a spin off of a recipe by Chef Bobby Flay “with a twist”. It is such a great alternative to your typical “sandwich” and a wonderful easy brunch/lunch treat!

Rustic Ham & Cheddar Pie

Ingredients:

-1 pkg (2 sheets) of Pillusbury Puff Pastry

-1 large egg plus 2 Tbs of water whisked

-1 tsp black pepper

-Kosher salt

-8 oz of thick cut country ham or black forest ham

-2 Tbs Grey Poupon Coarse Mustard

-3 Tbs of Fig Preserves

-6 oz of Sargento White Cheddar

-2 oz of Sargento shredded Pepper Jack

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6 easy steps!…

-Preheat oven to 400 degrees

-Unroll one sheet of the puff pastry onto a lightly floured surface

-Gently roll with a rolling pin to increase the pastry by about 1″.

-Place the rolled pastry onto a sheet pan lined with parchment and spray lightly with Pam

-Whisk your egg and 2 Tbs of water and brush over entire surface of pastry

-Next, combine the mustard, pepper, fig preserves, and spread evenly over the pastry leaving about a 1″ border between where the spread stops and the pastry stops

-Place the ham pieces on the pastry on top of the preserve spread to cover the entire pie

-Combine your cheeses and spread over the ham

-Roll out your second puff pastry and roll out to increase size by 1″

-Lay the 2nd puff pastry over the ham and cheese pie and work around the pie to fold the bottom pastry over the top and press with a fork to seal

-Brush the entire top with egg wash and sprinkle with kosher salt

-Bake at 400 degrees for 25 minutes

The end result…..a beautiful rustic treat!

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