Bacon, Egg and Spam Panini

I think it's safe to say my husband is a fan of panini.  He is such a great contributor to my colorful attempts at cooking creations.  His ideas sometime outshine what I have ever imagined.  Try this Panini anytime, day or night and you will be delighted in the toasty deliciousness.  You won't even know you added Spam to make this sandwich filling and crisp.  For this particular goody I used a sourdough bread.  It compliments the taste and texture of the meat and egg perfectly.  Makes one sandwich.

Egg & Spam Pinini

2 Slices Sourdough Bread
2 Slices Bacon
2 Slices Spam
1 Large Egg
1 Tablespoon Salsa
Butter




Cook bacon in skillet until done the way you prefer.  Remove from skillet and add spam browning on both sides.  In smaller skillet add 1 tablespoon of bacon grease.  Whip egg and salsa together and pour in cold skillet with melted grease.  Fold egg from outer skillet to middle letting set in between rotations so that egg forms good size pieces.  Butter each piece of bread on one side.  Place one slice buttered side down on a indoor grill or skillet.  Add one slice of cheese, bacon and then spam.  Add egg being sure to keep in center of sandwich.  Top with remaining cheese and bread with butter side up.  Close lid on grill and flatten slightly.  If using skillet press sandwich tightly and hold until sandwich will not rise any longer.  Brown for 5 minutes, flip and brown other side.  If cooking in indoor grill allow to cook until nicely browned and crisp.

Bacon and Egg Panini

This take on Panini is a wonderful way to wake up.  Warm, toasty and satisfying.  You'll be amazed how easy it is to make. The recipe makes one sandwich.

2 Slices French loaf bread (center cut to make sure you have the largest slice From the loaf).
                               Butter
                              1 Egg
                              1 Tbs Milk
                              S.  alt and Pepper
                              2 Slices Bacon
                              1 Slice Pepper Jack Cheese

Fry bacon in skillet saving grease.  Mix egg, milk, salt and pepper and whisk well.  Pour egg into skillet with bacon grease.  Cook on medium allowing eggs to bubble.  With spatula turn egg from side of skillet folding over to center.  Continue folding egg until no longer runny.  You should have some nice size pieces of egg.  Butter both slices of bread on one side and place one slice on an indoor grill with butter side down.  Place 1/2 of the cheese on top of the bread adding bacon and then egg. Egg should not be spread directly to the edge of the bread to avoid overflow when grilling.  Place remaining 1/2 of cheese and remaining slice of bread, butter side up, on sandwich.  Press grill lid down gently being careful not to close too tightly.  Grill sandwich for five minutes or until golden brown.

Desayuno Chorizo Tacos

t doesn't get much better than a Chorizo Taco for breakfast.  If you've never had one you'll want to give them a try.  They are even great for brunch, as a snack or a filling lunch. The flavor of these tacos will stay with you for most of the morning. This recipe will serve four.

1 Pkg 12 Count Flour Tortillas
1 16oz Tube Chorizo Sausage found at most grocers in the sausage section
4 Large Eggs
1/2 Cup Medium Salsa
1/2 Tsp Salt and 1/2 Tsp Pepper
Shredded Cheese

Optional:
Jalapeno
Avocado
Sour Cream

Cook tube of Chorizo in a large skillet until done.  It will look something like a greasy paste.  Break eggs into a bowl and add salsa.  Whip until thoroughly mixed.  Heat tortillas in a skillet or on a griddle until slightly brown on both sides.  Pour eggs into chorizo.  Once eggs begin to bubble swipe edge of pan with spatula turning inward .  Allow eggs to continue cooking turning occasionally to form large lumps.  Serve on warm tortilla with shredded cheese and any optional t

Tangy Deviled Eggs

My husband is not fan of mayonnaise, but he is a big fan of mustard. I grew up using mayo in deviled eggs so I needed to change my recipe.   I tried to get inventive and create something that was different, yet had the same qualifies as  traditional deviled eggs.  These turned out to be a hit with my husband.  They went pretty fast when I served them for Easter Lunch too.

Tangy Deviled Eggs

 1 Dozen Large Eggs
  1 Tbs Salt
  2 Tbs Relish
  2 Tbs Dijon Mustard
  2 Tbs Pimento
  1 Tsp Lemon Juice
  1 Tbs Finely Chopped Jalapeno Pepper (optional)
 Salt, Pepper, Garlic Powder, Onion Powder to taste




Place eggs in a large pan and cover with cold water.  Add salt and slowly boil on a medium heat so the eggs won't crack.  Allow to boil for 20 minutes and transfer pan to sink.  Cover eggs with cold tap water to stop the cooking process.  Let stand in water for 10 minutes to completely cool.  Gently tap eggs and remove peeling.

Split eggs down the middle remove yolk to a large mixing bowl.  Mash with a fork and add all ingredients blending thoroughly.  Return mixture to egg filling space where yolk had been.  Top with additional slice of jalapeno if desired.

Perfect Harvest Pasta Salad

Pasta Salad is a perfect summer treat.  Its so versatile and compliments any summer meal.   It's not only cool and refreshing it can be served as a quick lunch, or added to a weekend BBQ with friends.  Add tuna or chopped chicken for a different taste.  Use your favorite paste weather it be rigatoni, ziti or macaroni.  When you add your own grown vegetables it becomes something special.  This recipe will serve six to eight guests.

3 Cups Cooked Pasta (your choice)
1/2 Cup Yellow Bell Pepper
1/2 Cup Tomato
1/2 Cup Cucumber
1/4 Cup Onion
1/2 Cup Hickory Bacon Salad Dressing (more if you wish)
Salt and Pepper


Cook pasta according to directions.  Drain and rinse well with cold water setting aside.  Dice all vegetables, do not chop.  Toss all vegetables together in a mixing bowl.  Once well blended add pasta stirring lightly.  Add salad dressing, salt and pepper.  Once dressing is evenly distributed store in an air tight container allowing flavors to join.

Chicken Cheese Pinwheels

This recipe is good for so many things. It's a great party pleaser, a tempting appetizer, or a filling snack while watching your favorite game. I started out rolling the mixture into Jalapeno flavored tortillas. Than it dawned on me it would be good with party crackers too. The smooth creamy taste of the cheese mixed with the texture of chicken and zing of spicy peppers makes this something you just can't get enough of (seriously). This will fill 3 10" tortilla's.

Chicken Cheese Pinwheels

2 8oz Packages Cream Cheese (room temperature)

1 15oz Can Chicken (drained)

3 4oz Cans Green Chilies

2 Tsp Garlic Salt

2 Tsp Lemon Pepper

3 Tbs Mexican Chili Powder

1 Package 10" Flour Tortillas (any flavor you prefer)

Or 1 box of your favorite party cracker

Cream cheese in a large bowl and add chicken. Add green chilies and seasoning mixing until creamy and easy to spread. Trim vertical edges of your favorite flour tortilla to slightly square off your shell. Spread a layer of cheese over the tortilla and roll rightly. Refrigerate for several hours before slicing.

Or, spread generously over your favorite party cracker for a great snack on a relaxing afternoon.

Gene's Potato Salad

This is my husbands favorite Potato Salad, just the way he likes it.  Not sweet, but tangy and full of zest.  Perfect for any barbecue, or just kicking back with some chili dogs on Sunday afternoon.  Serves 6

4 Large Potatoes

2 Eggs

1 Cup Diced Onion

1/3 Cup Homemade Relish

1/2 Cup Yellow Mustard

2 Tbs Mayonnaise

1 Tbs  Diced Pimento

1/2 Tbs Garlic Salt

1 Tsp Pepper

Wash and dice potatoes leaving skin on.  Boil in pan with eggs for 20 minutes.  Remove from heat and strain potatoes, but do not rinse.  Allow potatoes to cool for at least 30 minutes.   Run cold water over eggs and peel.  Mash in mixing bowl until loosely crumbled.  Add diced onion and relish mixing thoroughly.  Once potatoes have completely cooled add to relish.  Stir in mustard, mayonnaise, pimento, salt and pepper.  Let set in refrigerator for at least thirty minutes before serving.

Homemade Relish

2 Large Dill Pickles Diced

3 Large Cloves Garlic

1/4 Cup Diced Onion

2 Taplespoons Diced Jalapeno

Mix and store incrediants in an airtight container.  Can be used in various recipes.