Ciabatta Breakfast Sandwiches

I usually resort to some type of a sandwich to get some protein and get me going in the morning. At one point I was ordering Ham & Cheese Artisan breakfast sandwich from Starbucks almost every day. I enjoyed it a lot, but the 3 dollar price tag was bothering me. I decided to try making a similar breakfast sandwich at home. It turned out really good! I think it is even better than the inspiration, because I can change up the meat and cheese options so it doesn't get boring. The cost of making six of them - less than 7 dollars and 20 minutes of my time. I think it's totally worth it:)! I am sorry, Starbucks, I won't be buying those sandwiches from you anymore, but I am your faithful customer when it comes to my Mocca Frappuccino, Latte, and oat bars, and those delicious blueberry scones... Damn you, Starbucks:)

Ingredients:

3 eggs or egg whites

deli meat of your choice, sliced

cheese of your choice (I use Swiss or mozzarella low moisture), sliced

ciabatta rolls, cut in half

butter

This is what I usually use to make my sandwiches

Bake the rolls according to package instructions (miss this step, if you are using already prepared ones). Meanwhile heat a little bit of butter in a frying pan over a medium heat setting. Break the eggs into a bowl. Beat them with a fork or whisk until combined. Season with salt and pepper and pour the mixture into the pan. Cook it as you would an omelette. When it sets, transfer to a cutting board and divide into 6 pieces.

Assembling sandwiches:

Put a piece of an omelette on the bottom half of each roll, follow with the cheese, deli meat and cover with the top half.  Place each sandwich in a separate sandwich zipper bag and put it in the freezer.

In the morning put a sandwich in a microwave for 1 minute on a high power setting. Do not over microwave as it can become rubbery and hard to chew.

Makes 6 sandwiches

Enjoy!

Easy Herb Pork Roast

Every cook has their own kitchen horror stories. Mine happened on the first Thanksgiving dinner I was hosting. I decided to make chicken instead of turkey because I couldn't find a turkey small enough for my toaster oven. So the guests are at the table waiting for the main course. I take it out of the oven and it looks great and I proudly carry it to the table. My Man starts carving it. It looks all perfect until he hits the bones. And here it comes - the bones look a liiittle bloody... My guests being great friends and supporters didn't make a big deal out of it (maybe they didn't even see the blood, I will never know:). But that was my horror story and for the longest time since then, I refrained from cooking any type of roasts. Then at some point I realized I was missing out because any roast looks impressive on the dinner table and is ideal for big events. I will never master cooking them if I don't try. Now I can tell it all comes with experience and a small, but very helpful device called a meat thermometer. That and a great piece of meat is all you need for a perfect roast.

There are numerous ways to make a roast. Many recipes call for some kind of stuffing, or veggies on the side, or you have to babysit the meat, brushing it with juices every so often. When I don't have time to give this amount of attention to the roast, I go for this recipe. I call it no mess-no fuss dish:)

I usually buy pork tenderloin or sirloin tip in stores like Smart and Final or Costco. I find that they always have a good deal on these types of cut. If I am not planning to make it right away, I just throw it in the freezer. I move it to the fridge the day before I intend to cook it so it can thaw. The next day I do everything by the recipe an hour and a half before the guests arrive and it's ready to be served as soon as they step inside.

Ingredients:

3 lb pork tenderloin

½ tsp sage

½ tsp dried oregano

1 ¼ tbsp paprika

½ tsp onion powder

1 tsp garlic powder

¾ tsp ground black pepper
½ - 1 tbsp kosher salt

2 tbsp olive oil

Mix all the spices and olive oil and let the mixture sit for 10-15 minutes. Meanwhile preheat the oven to 350°F/ 175°C. Line a baking dish with aluminum foil. Put the loin in the dish and rub the spice mixture all over it. Place it in the oven and cook for 1 hour.

Take the dish out and allow it to sit about 15 minutes. Slice and serve with the side dish of your choice. Top with the meat juices from the pan if desired.

Enjoy!

Caprese Salad On Skewers

I am really fond of appetizers on skewers. They are colorful and fun and most importantly packed with flavor, offering a new taste sensation with every chew. They are always irresistible!:) Besides, these appetizers get an A+ from the presentation standpoint for not being messy. I prefer using toothpicks instead of skewers when making mine, as they are shorter and the food is "cramped" thus creating more flavor impact. 

This particular hors d'oeuvre is a classic Italian combination - subtle and refreshing. It is a great addition to any table.

Ingredients:

Fresh whole mozzarella, cubed

Cherry tomatoes, cut in halves

Sweet basil, leaves cut if they are too big

Optional ingredients:

Dried oregano

Olive oil

Salt

Thread one tomato half on a toothpick or a skewer, follow by a basil leaf, then mozzarella cube, another basil leaf and finish with a tomato half.

Serve it right away or cover and chill for up to 8 hours.

If you prefer a more aromatic version of this appetizer, sprinkle it with dried oregano, salt and oil. But do it right before serving, because the oil and salt make the tomatoes soggy.

 Enjoy!