Pretzel, Mushroom and Prosciutto Muffuletta

11 08 2014

The muffuletta sandwich is a New Orleans classic, made with a special round bread and Italian meats, cheese and an olive spread. Here’s a unique and delicious spin on the classic, made with Orlando’s pretzel buns and grilled portobella mushrooms. If you prefer a slightly less salty bite (I happen to have a strong palate), or a meatless option, simply leave off the proscuitto.

Pretzel, Mushroom and Prosciutto Muffuletta

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 1/4 cup pitted kalamata olives, you could also use a Spanish green olive instead
  • 1/4 cup drained giardiniera (jarred Italian relish)
  • 1/4 tsp dried oregano
  • 1 Tbsp extra-virgin olive oil
  • Pinch red pepper flakes
  • 4 large portobella mushroom caps, stems removed
  • 2 Orlando Pretzel Hamburger Buns
  • 4 thinly sliced pieces of prosciutto (optional)
  • Fontina cheese, sliced (or provolone)
  • Shredded purple cabbage

Add the olives, giardiniera and oregano to a small food processor and pulse until finely chopped and well combined. Transfer olive spread to a small bowl and add the olive oil and red pepper flakes. Mix to combine and store in the fridge for at least an hour. You can even make this spread the day before – just store covered in the fridge.

Preheat grill to medium-high. Drizzle mushrooms with a little olive oil on both sides. Grill mushrooms uncovered, until grill marks appear and mushrooms are softened, about 2-3 minutes per side. Split the hamburger buns, place the inside part of the bun on the grill and toast, just a few minutes – be careful not to burn. Remove mushrooms and buns from the grill. Place sliced cheese on the mushrooms and tent with foil and rest a few minutes, allowing the cheese to melt.

While the mushrooms are grilling, add the prosciutto to a small saute pan over medium heat and cook until browned and crisp on both sides. Remove to a paper towel-lined plate.

To build the sandwiches, spread half the olive salad evenly among all four buns (the tops and the bottoms). Save the remaining olive salad for another sandwich, would be great the next day for lunch! Next, place some of the cabbage on the two bottom buns. Top each with two mushroom caps melted with cheese, slightly overlapping each other. Top each sandwich with two pieces of the crispy prosciutto (optional) and finish by adding the top bun with the olive salad. Secure with a toothpick if needed.

More This Girl recipes featuring Orlando’s Pretzel Buns:

* Buns received courtesy of Orlando Baking Company. All thoughts and opinions are strictly my own.

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Pretzel and Breakfast Sausage Strata

27 07 2014

Here is another delicious, and super easy Orlando pretzel bun recipe. Serve Orlando pretzel hamburger and hot dog buns at your next cookout, then use the leftover buns the next morning for breakfast in this savory strata! These pretzel buns have between 7-9 grams of protein, making them a great addition to your breakfast or brunch menus.

Strata is a baked egg and bread dish, often with meat and/or cheese, and resembles a bread budding of sorts. My Mom has made a rendition of this strata for years, my most recent memory is for the morning of my wedding. As I made this today, I couldn’t help but think of the house filled with the smell of homemade breakfast, as all the gals ran around getting ready! Thanks, Mom, for always making sure I have a delicious home cooked meal (even well into adulthood), and for the basis of this yummy recipe!

I didn’t make this version with cheese, as I opted to top it with organic maple agave syrup instead, for the perfect salty and sweet bite. You could of course, top with a cheese of your choice before you bake instead.

Pretzel and Breakfast Sausage Strata

The following makes a 9 x 13 pan (compliments of This Girl’s Gotta Eat):

  • 4 leftover Orlando Pretzel Buns, split in half and cubed (I used 2 hamburger and 2 hot dog)
  • 1 lb bulk sausage, pork or turkey, or 12 breakfast patties – for my Fresh Fork friends, I used FF sausage and uncured bacon breakfast patties
  • 8 eggs
  • 2 cups skim milk
  • 2 tsp Worcestershire sauce
  • Sprinkle black pepper
  • Organic Maple Agave Syrup for garnish

Preheat oven to 350.

Heat a large non-stick skillet over medium heat. Add sausage and break up with a wooden spoon. If you’re using the breakfast patties, cube the meat up first to make it easier to break apart. Cook meat until browned and continue to crumble with the wooden spoon as it cooks. Transfer browned sausage to a paper-towel lined plate to soak up the grease.

Meanwhile, spray a 9 x 13 pan with non-stick spray. Cube the pretzel buns and place evenly in the bottom of the pan.

In a medium bowl, whisk the eggs, milk, Worcestershire and sprinkle of pepper. Do not season with salt, as the sausage will be salty enough.

Once the sausage is cool enough to handle, sprinkle it evenly over the cubed bread and top everything with the egg mixture. Using your hands, gently press the bread down so that it’s all coated with the egg mixture.

Bake 35-40 minutes, or until the eggs are set. Remove from the oven and let sit 5 minutes before serving. Slice into single servings and remove with a spatula. Top with a little maple syrup and enjoy.

You can make this a day in advance and bake the morning you want to serve. Just prep it all and store covered in the fridge. Bring to room temp before baking, or, bake a little longer if you put it in the oven cold.

More This Girl recipes featuring Orlando’s Pretzel Buns:

* Buns received courtesy of Orlando Baking Company. All thoughts and opinions are strictly my own.





Grilled Chicken and Brie Pretzel Sandwich With a Black Raspberry-Chipotle Sauce

23 07 2014

My Orlando pretzel bun recipe adventure continues with this beautiful grilled chicken sandwich, featuring their Pretzel Hamburger Bun! I think this is pretty original if I do say so myself!

The idea for this sandwich came together based on ingredients that I had and wanted to use up. I made the black raspberry syrup for brunch one Saturday after getting some gorgeous berries from Fresh Fork Market. I served the syrup on top of baked whole wheat pancakes which was absolutely delicious. I saved the leftover syrup, and waited for an idea to ferment. And of course, it did.

The sweet syrup paired with smoky chipotle makes for a perfectly tasty sauce, great for grilled chicken. You could eat that as a dinner on its own. But top it with melted brie and enjoy between a unique pretzel bun, and you’ll take this meal to a whole new level! Just don’t be dainty about eating it, OK gals? Throw your hair back, grab some napkins and just enjoy it! 🙂

Grilled Chicken and Brie Pretzel Sandwich With a Black Raspberry-Chipotle Sauce

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 1/2 cup black raspberry simple syrup, you could also use any other jam or preserves you have – see below on how to make the syrup. For the syrup you’ll need 1 pint berries, 1/2 cup water and sugar as well as the zest of 1 orange.
  • 1 whole chipotle with a little of the adobo sauce (start with 1/2 tsp of the adobo and taste, adding more to your liking)
  • 2 large skinless, boneless chicken breasts
  • Olive oil
  • Salt and pepper to taste
  • Ground chipotle chile pepper
  • Slices of brie, brought to room temp
  • 2 Orlando Pretzel Hamburger Buns
  • Whole cabbage or lettuce leaves
  • Sliced shallots

Preheat grill to high.

To make the black raspberry simple syrup, combine 1/2 cup water and a 1/2 cup sugar in a small saucepan. Heat over medium, cooking and stirring until all the sugar is dissolved. Add a pint of black raspberries (you could also use blueberries instead) and the zest of 1 orange. Bring to a boil, reduce heat to low and cook until berries start to thicken, about 15-20 minutes. Make sure to stir frequently. Remove from heat and cool slightly. Using a strainer, strain the sauce into a jar, pushing liquid through with the back of a spoon (this will catch any seeds). Reserve 1/2 cup of the syrup for this meal, and store the rest in a tightly covered jar in the fridge. Use leftover syrup on waffles or pancakes – its delicious!

For the black raspberry-chipotle sauce, combine the 1/2 cup black raspberry syrup and the chipotle in a small saucepan. Bring to a simmer. Season with a pinch of salt. Use an immersion blender or a small food processor to puree the sauce until smooth, and set aside.

Drizzle chicken breasts with a little olive oil and season with salt and pepper to taste, as well as a dusting of chipotle chile pepper. Grill on high heat until cooked through and juices run clear, 6-8 minutes per side. Remove chicken and top with a little of the sauce and sliced brie (use as much cheese as you like). Tent with foil to rest. This will also help the cheese melt.

Spread some of the black raspberry -chipotle sauce on the bottom and top of the pretzel buns. Add a few cabbage or lettuce leaves on top of the bottom bun. Next, add a piece of chicken that has the melted brie on it, next add the shallots and finish with the top of the pretzel bun. Add a toothpick to keep the sandwich together if needed.

This is a messy sandwich, so grab some napkins and just enjoy it! I recommend washing this deliciousness down with a Wild Blue beer!

More This Girl recipes featuring Orlando’s Pretzel Buns:

* Buns received courtesy of Orlando Baking Company. All thoughts and opinions are strictly my own.





Pretzel Brat-Mi

15 07 2014

I’m teaming up with Orlando Baking Company again, this time featuring recipes for their awesome pretzel buns! First up is this fun, party-worthy brat that’s a riff on a classic Vietnamese Banh Mi sandwich.

The zing and crunch from the slaw cuts through the richness of the brat perfectly. Pair it with this sturdy and flavorful pretzel bun which has a bit of a sweet note on its own, for one delicious summer bite!

Enjoy these for dinner, or cut them in half and serve them as an appetizer at your next cookout!

Pretzel Brat-MiThe following serves 2 (compliments of This Girl’s Gotta Eat):

  • 4 Orlando Pretzel Hot Dog Buns
  • 4 turkey brats, you can use whatever you like or have such as pork or chicken brats
  • 1 bunch of cilantro leaves, about 1 cup packed
  • 2 garlic cloves
  • 1 candy onion stem chopped, or 1/2 cup of sliced green onions
  • 2 Tbsp rice vinegar
  • Juice and zest of half a lime
  • 1/4 – 1/2 tsp habanero hot sauce, or whatever hot sauce you like (use less if you don’t like it as spicy)
  • 1/2 tsp kosher salt
  • 1/2 cup extra-virgin olive oil
  • 2 cups matchstick carrots
  • 1 cup shredded cabbage
  • 4 green onions, sliced for garnish

Add cilantro, garlic, vinegar, lime juice and zest, hot sauce, kosher salt and olive oil to a food processor and process until smooth. Will make about 1 cup. Toss with carrots and cabbage. You can add more carrots or cabbage to adjust the amount of the sauce to your liking too. Store covered in the fridge.

Preheat grill to medium-high.

Add some water to a large skillet. Add the brats, cover and cook over medium-high heat until plump and partially cooked, just a few minutes. Remove brats from the water and pat to dry. Transfer brats to pre-heated grill to finish cooking through and to get a char on the outside. Grill a few minutes on all sides. Remove from the grill and allow to rest a few minutes.

Place brats on pretzel buns, top with slaw and garnish with green onion. Serve with more slaw on the side if you’d like.

* Buns received courtesy of Orlando Baking Company. All thoughts and opinions are strictly my own.





Italian Style Croque Madame with Leftover Pesto-Bechamel Sauce

20 01 2014

The French have a classic ham and cheese sandwich with bechamel called the croque monsieur….and when they add a fried egg on top, they call it a croque madame. I read somewhere it’s because the fried egg resembles a hat – I love that!

Today’s brunch had more than one muse. First, I was inspired by France because I had leftover pesto-bechamel from a recipe I recently made (see below for link). And secondly by Italy, because I’m taste-testing for an Italian bread company. So this brunch sandwich is a marriage between the two…the idea and sauce is French while the meat, cheese and bread is Italian. 🙂

I’ve been on a blogger review panel for Orlando Baking Company, testing their True Grains breads (see the bottom of this post for other recipes). Their Seed’licious is the final of the three sample breads I received to try, and is my favorite. This bread is coated with millet, as well as flax, sunflower and chia seeds, which not only provides a good source of fiber and protein, it also promotes digestive health. And better yet, this bread offers a nice crunchy texture. A perfect vehicle for a fancy, but healthy grilled ham and cheese! This madame tips her hat to you, Orlando Baking Company!

Italian Style Croque Madame with Leftover Pesto-Bechamel Sauce

Italian Style Croque Madame with Leftover Pesto-Bechamel Sauce

The following is compliments of This Girl’s Gotta Eat:

Preheat oven to 200.

Spray a large skillet with non-stick spray and heat over medium.

Build your sandwiches…spread a little mustard on a slice of bread and add a slice of cheese and then a layer of ham (I used two pieces of prosciutto per sandwich). Spread a little more mustard on a second piece of bread and top the sandwich (mustard-side on top of the ham). Brush some olive oil on the top of the bread and place the olive-oil coated side down in your warmed skillet. While the sandwich starts to cook, brush the other piece of bread (now facing up in your pan) with  a little more olive oil. Cook until the bottom turns a nice golden brown, then flip and cook the other side until golden brown. Remove from heat and transfer to the oven to keep warm.

Meanwhile, heat the leftover pesto-bechamel sauce in a small saucepan over medium-low heat, stirring often until hot.

Spray a little more non-stick spray in the skillet you just used and heat over medium-high. Add eggs (one egg per sandwich) and season with salt and pepper . Fry (untouched) until egg whites set and yolks are still a little runny.

To serve, place a little arugula on the bottom of a plate, top with one sandwich, drizzle with the hot pesto-bechamel sauce and top with a fried egg.

Additional recipes using Orlando True Grains bread:





Savory Bread Pudding with Spicy Sausage, Gouda, and Sun-Dried Tomato

15 01 2014

Last week I shared that Orlando Baking Company asked me to taste-test their True Grains, 100% whole grain bread and blog about what I thought (https://thisgirlsgottaeat.wordpress.com/2014/01/11/purple-wheat-raisin-bread-french-toast-with-yogurt-caramelized-bananas-and-nuts/). Next up in the sample package, their Honey Grain bread, hence this second installment of my taste-testing adventure.

You may think of dessert when you hear bread pudding, but you can make it equally savory as you can sweet (think of it like stuffing). Because this Honey Grain bread is a bit on the sweeter side, I thought it would offset spicy sausage…winner!

Usually bread pudding is made with a crusty loaf of bread or day-old bread, but you can easily turn any bread into a base for bread pudding by simply leaving it out uncovered overnight, or toasting it in the oven. The benefit to using bread like the Honey Grain in a dish like this, is for its nutritional value. Honey Grain is 100% whole grain containing OMEGA 3, which is an essential nutrient that promotes cardiovascular health.

Savory Bread Pudding with Spicy Sausage, Gouda, and Sun-Dried Tomato

Savory Bread Pudding with Spicy Sausage, Gouda, and Sun-Dried Tomato

The following serves 4-6 (adapted from Adventures in Cooking):

  • 4 eggs, whisked
  • 3 cloves of garlic, minced
  • 1 lb bulk hot Italian sausage (you could also use mild/sweet)
  • 5 cups dense bread or day-old bread, cubed (since I used a softer bread, Orlando True Grains Honey Grain, I cubed it and toasted in the oven first)
  • 2 and 2/4 cups skim milk
  • 1 cup gouda cheese, grated
  • 1 cup sharp white cheddar cheese, grated
  • 1 bag (3.5 oz) julienne cut sun-dried tomatoes
  • 2 Tbsp fresh parsley, chopped – plus more for garnish
  • 1 tsp dried rosemary
  • 1/2 tsp red pepper flakes (or black pepper)
  • 1/4 tsp kosher salt

Preheat the oven to 350.

Cook the sausage in a small frying pan over medium heat, stirring frequently, until slightly browned and cooked. Remove from heat and set aside.

In a large bowl, mix together the eggs, milk, rosemary, salt, red pepper flakes and 1 Tbsp of the fresh parsley. Add the bread, garlic, cooked sausage, sun-dried tomatoes, cheddar, and 3/4 cup of the gouda. Mix and allow to sit, 5 – 30 minutes depending how much time you have, or until the bread is soft and wet.

Spray a 9 x 13-inch rectangular or 10-inch circular casserole dish with non-stick spray and pour the mixture in. Sprinkle the top with the remaining fresh parsley and gouda.

Bake for 30 minutes or until golden brown. Remove from the oven and allow to cool for 10 – 15 minutes before serving.

You could also make this bread pudding as a side dish. If making ahead of time, in the morning for instance…just keep it covered in the fridge until you’re ready to bake.





Purple Wheat Raisin Bread French Toast With Yogurt, Caramelized Bananas and Nuts

11 01 2014

This past week I was asked to test Orlando Baking Company’s True Grains, 100% whole grain bread. The first one I saw when I opened my package was their Purple Wheat Raisin Bread. Immediately I thought, let’s make a healthy breakfast!

On the weekends, breakfast can be magical! Hello…french toast, need I say more! But french toast can also be more dangerous than you think, often loaded with cholesterol, fat and sugar from excess syrup.

Here’s my healthy rendition…this purple wheat bread has the same nutrients as blueberries, is low fat and has a nutty taste, making it an excellent base for a healthy french toast. Add some spiced Greek yogurt for protein, fruit like bananas, nuts for some crunch, and you have yourself a great weekend breakfast that you don’t have to feel guilty about enjoying!

Thanks to Orlando Baking Company for reaching out – stay tuned for more posts on their other True Grains. Now, if I could only become a product tester full-time….  😉

Purple Wheat Raisin Bread French Toast With Yogurt, Caramelized Bananas and Nuts

Purple Wheat Raisin Bread French Toast With Yogurt, Caramelized Bananas and Nuts

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 2 large egg whites
  • 3/4 cup unsweetened vanilla almond milk
  • 1/4 tsp vanilla extract
  • Ground cinnamon
  • Salt
  • 4-6 slices Orlando True Grains Purple Wheat Raisin Bread (this bread is a little on the smaller side, so depending how hungry you are I’d average 2-3 slices per person)
  • 2 bananas, sliced
  • 1/4 cup plain non-fat Greek yogurt
  • Honey
  • Chopped nuts, whatever you have (almonds, pecans, walnuts)

Preheat oven to 200.

Whisk egg whites, almond milk, vanilla, a dusting of cinnamon and a pinch of salt in a shallow dish. Dip bread slices in the mixture until well coated. Since the bread is a bit more delicate, be sure not to over soak it.

Cook dipped bread in a large skillet sprayed liberally with non-stick spray over medium heat until browned on both sides. Transfer cooked bread to a baking sheet and keep warm in the oven.

In the same skillet sprayed with a little more non-stick spray, cook banana slices until browned.

While the bananas are cooking, mix Greek yogurt with a dusting of cinnamon, splash of vanilla extract and a little honey.

To serve, build a napoleon on two plates each with a layer of french toast, dollop of spiced yogurt topped with some caramelized bananas, then repeat layering…french toast, yogurt, bananas. Finish with a sprinkle of chopped nuts.