The Ultimate Doughnut Grilled Cheese #SundaySupper

The Ultimate Doughnut Grilled Cheese

It’s no secret school was not a great time for me, but there were moments of greatness.  Moments when everything seemed just fine, better even.  Moments I don’t want to forget in a sea on ones I wish would vanish.

With mean kids and lackluster, unmotivated teachers, fifth grade was a particularly bad year that made a friend leave the school.  But there was a bright spot in one particular thing: Krispy Kreme Doughnuts.

While perhaps their star has faded quite a bit, they are actually pretty hard to find in my area with only two out of the way locations, back then, they were king.

The Ultimate Doughnut Grilled Cheese

Mom and one of the other parents at the school would head to one not too far from campus and pick up I don’t know how many dozens.  It must have been about 12.  They had buy one get one free cards and I have no doubt enjoyed a doughnut hot off the line.

I don’t remember if it was a special occasion or maybe just a Friday when this happened, but here they would come.  Delivering doughnuts not only to my homeroom, but all four fifth grade homerooms.

The Ultimate Doughnut Grilled Cheese

The doughnuts were delicious.  We were all OBSESSED with Krispy Kremes.

Even better was the gratitude from my classmates.  I turned from Loser Laura to the cool kid in a flash, being sent home with thank you notes from all four classrooms and being asked when Mom would bring more.

It was nice to be popular, even if it was fleeting.  Even more than that, it was nice for all of us to take a few moments to celebrate even a small victory, like making it through the week, with a sweet treat.

The Ultimate Doughnut Grilled Cheese

Like I said, it’s become rather difficult to find Krispy Kreme’s near me, so I had to buy alternate doughnuts for this Ultimate Doughnut Grilled Cheese, but you will find this to be totally and completely delicious nonetheless.

I mean what’s not to love about a soft glazed doughnut coated in butter, surrounding sharp cheddar cheese, ham, and a poached egg?  Nothing, right?

The Ultimate Doughnut Grilled Cheese

There’s nothing light about this dish, but we all need a splurge now and again.  It would also be super fun to cut up and serve at a party as appetizers.

Here’s to doughnuts – they make everything better!

The Ultimate Doughnut Grilled Cheese

The Ultimate Doughnut Grilled Cheese #SundaySupper

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 sandwiches

Ingredients

4 glazed doughnuts, cut in half horizontally
8 ounces sharp cheddar cheese
8 thin slices deli ham (I used Hormel Natural Choice Honey Ham)
4 eggs, poached or fried
½ stick unsalted butter

Instructions

  1. Heat a large skillet over medium high heat. When hot add about 1 tablespoon of butter.
  2. Butter either the cut side or glazed side of 4 doughnut halves and place in the hot skillet. It works either way – I tried both. You can either have the cut side out or the glazed side – it’s up to you.
  3. Top the halves in the skillet with a generous amount of cheese, 2 slices of ham, and more cheese. Place the other half of the doughnut on top. Cook for 2-3 minutes, until golden brown, flip, and cook on the other side an additional 2-3 minutes until golden brown and the cheese is melted. Top with a lid if the cheese is not melting fast enough.
  4. Top with an egg and serve immediately.
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Don’t forget to check out the other Sunday Supper recipes!  Thanks to Christie from A Kitchen Hoor’s Adventures for hosting!

Sunday Supper Gourmet Grilled Cheese Sandwich Recipes

NOT YOU AVERAGE ‘WICHES

PROTEIN FILLED ‘WICHES

SWEET AND SAVORY ‘WICHES

VEGGIE LOADED ‘WICHES

DESSERT ‘WICHES

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Waffle Breakfast Sandwich

Waffle Breakfast Sandwich

I have climbed a ladder once in my life.

A real, genuine ladder.  Not a step stool.  A ladder.

It was in my tenth grade acting class when we took a tour of the auditorium.  It was easily my favorite class at a time when going to school was pure torture.  I liked the teacher, the class was fun, and it brought me out of my shell more than a little.

I would have enjoyed the tour more today as I love going to the theatre and would have loved even more to see the inner workings of it.  And while I did have a good time exploring with the class, it wasn’t easy.

Waffle Breakfast Sandwich

After ascending a spiral staircase, it was time to climb that ladder to get to the catwalk.  Guys, if you’ve never walked up or down a spiral staircase, a real deal spiral staircase, not the kind in mansions for looks, you do not understand the kind of torture device it is.

Maybe it’s because both of my parents have vertigo, but I hung on with both hands (both hands!) and barely made it up or down.  My brain could not understand how to use this thing.  I don’t think I’ve been on a spiral staircase since and am always looking to avoid it when house hunting.

Once I was off the taunting staircase, the ladder stood in front of me.  I’d never climbed a ladder before and didn’t know how.  I mean, obviously I understood the general idea behind climbing a ladder, but I didn’t know how to implement it with it cylindrical rungs and slippery metal.

Waffle Breakfast Sandwich

I started to climb and stopped, halting progress for everyone.  Those behind me tried not to appear impatient.  Those in front of me talked and wondered what the problem was.  “Laura,” I heard them all say.

Despite that fact that none of us were really friends in the overcrowded class that brought together students from all grades, social standings, and walks of life, a couple girls leaned over to offer words of encouragement and instructions on how to climb.

I made it up.  And down, though I don’t remember down much.  And for the rest of the day, my legs shook like Jell-O.  But I did it!

Waffle Breakfast Sandwich

I also made this Waffle Breakfast Sandwich, but it’s so much easier to make than climbing a ladder.  Two waffles (which, let’s be honest, I cooked in the microwave even though it says not to.  Sorry not sorry!), a microwave egg or egg substitute omelet, and gooey, melty cheese.

Bam!  Breakfast is served.  Dad loves this for breakfast made with egg substitute.  You could totally jazz it up with bacon, ham, sausage, or even a handful of spinach, but it’s a really hearty meal as it.

Waffle Breakfast Sandwich

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Yield: 1 sandwich

Ingredients

2 waffles, homemade or store bought, I used Eggo waffles
3 large eggs, beaten or ½ cup egg substitute
1 slice Colby Jack cheese

Instructions

  1. Heat the waffles according to manufacturers’ instructions, or go rogue like I did and use the microwave.
  2. Place the eggs or egg substitute in a microwave safe bowl, giving them enough room to puff. I use a regular soup bowl. Cook in the microwave for 1 ½ minutes. Check for doneness and continue microwaving in 30 second increments until almost fully cooked. Top with cheese and microwave an additional 30 seconds.
  3. Place the “omelet” on one of the waffles, top with the other and serve immediately!
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Summer Squash Frittata #SundaySupper

Summer Squash Frittata - an easy to make, gluten free meal that's healthy and delicious!

I have been wondering where the summer went, how it is possible that it is in fact September.  This puzzles me and makes my head hurt when I think about it.

But upon further inspection, I do know where the summer went.  While bigger picture I still have lots of worries and am waiting impatiently for my career to jump start and to find my place in the world, the summer went a lot of amazing, interesting places and I couldn’t be more thankful for it.

It went to a lot of amazing food.  Baking, cooking, ordering wild salmon direct from Seattle, hitting up the farmers’ market, making sure no day was complete without peaches, tomatoes, and cherries.  There were visits to restaurants all over metro Detroit, the vast majority of which were amazing.  From Savor Detroit to Forest to Public House, we tried some funky places that pride themselves on great food.

Summer Squash Frittata

Summer helped us explore parts of the area we hadn’t before.  We checked out Great Lakes Crossing, plus the area’s two outdoor malls.  We visited the Cranbrook Science Museum and headed to the Grosse Pointe showhouse.  We went to the State Fair and the Buy Michigan Now festival.  We spent time outside and treated the area as though we were tourists.

My tween and teenage self is super jealous of the concerts I went to.  Four of them in total, and I loved every moment.  After spending years telling myself it would be too crowded and scary, the past few years have shown me that is not the case and in fact concerts are healing in a way I can’t explain.  I saw Carrie Underwood, Nick Jonas and Demi Lovato, Coldplay, and most recently Adele (I can’t wait to tell you about that next week).  Even better: I saw three of the concerts with Mom.  Sure it’s fun to go with someone my own age, but Mom is my person.  We go through some not so fun times together, so it’s nice to be able to enjoy life with one another.

Summer Squash Frittata

We took walks, smelled flowers, listened to the birds sing, looked at the moon, stayed out late, had fun, forgot about problems, and enjoyed life.  That’s where summer went and I wouldn’t have it any other way.

Summer also went to this Summer Squash Frittata.  It’s easy to make when you are in a hurry and need dinner on the table in a flash.  It is super healthy, gluten free, and very satisfying.  I have just been pairing it with sliced tomatoes for a hearty dinner that I can practically put together with my eyes closed.  All the better for enjoying all life has to offer.

Summer Squash Frittata

Summer Squash Frittata #SundaySupper

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings

Ingredients

2 large zucchini or yellow squash

1 large onion, sliced into half moons

2 tablespoons olive oil

8 large eggs, whisked

Salt and pepper to taste

Instructions

Preheat the oven broiler.

Cut the stems off the zucchini and/or yellow squash and cut it into large rounds. Cut the rounds in half.

Heat an 8-inch skillet over medium high heat. I like using a stainless steel skillet. Once hot, add the oil, followed by the squash and onion. Sauté until they begin to caramelize.

Add the well whisked eggs and cook until the eggs begin to set, scraping the bottom well.

Place the skillet under the broiler for 1 minute. Check for doneness. If the frittata is not fully cooked, place it back under the broiler, checking frequently until it is cooked. Be careful as the pan will be very hot.

Season with salt and pepper and serve immediately.

http://piesandplots.net/summer-squash-frittata-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Favorite Skillet Breakfasts

Favorite Skillet Sides

Favorite Skillet Entrees

Favorite Skillet Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Ramp and Mushroom Frittata #SundaySupper

Ramp and Mushroom Frittata

So last week I was telling you about my TV crisis and how we purchased a brand new LG 4k OLED stunner … but it looked weird.

I couldn’t figure out how this was possible since a TV should be a TV, right?  After doing some research (I literally Googled “why does my 4k TV look weird”), I discovered the culprit.  Something called “soap opera effect” plagues many new TVs.

Ramp and Mushroom Frittata

Apparently this is something the manufacturers put in the TVs thinking they will be helpful.  It’s supposed to smooth the picture.  I don’t quite know how to explain it, all that technical mumbo jumbo is over my head.  But I was relieved to learn I wasn’t crazy and there was a way to stop it.

Only it took me forever to figure out how to remedy the problem and only after watching a YouTube video about how to adjust the picture was I able to finally enjoy my new TV.  Who knew TV watching was so complicated???

Ramp and Mushroom Frittata

Another thing I love as much as my new TV is spring and this ah-mazing stretch of weather we are currently having.  It’s the bomb and I am celebrating with a Ramp and Mushroom Frittata.

If you are unfamiliar with ramps, they are an onion/garlic hybrid that have a tiny bulb at the bottom and a big leaf.  They are only grown wild and are only available in the spring.  The flavor is mild and complements many other foods well.  I love to roast the ramps, but I have sautéed them with mushrooms here and made them the star of this frittata.

The flavor permeates the whole dish.  I love serving this for dinner, but it is perfect for breakfast or brunch as well.  Plus, leftovers are great for a busy morning when you don’t have time to make breakfast.  This gluten free dish is easy to make and filling enough to be served all on its own, but feel free to pair it with a salad or some fruit.

Ramp and Mushroom Frittata

Ramp and Mushroom Frittata #SundaySupper

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 6 servings

Ingredients

2 tablespoons olive oil

½ pound ramps, cleaned well, bulbs separated from leaves

12 medium cremini mushrooms, washes and sliced or quartered

12 large eggs

1 teaspoon freshly ground black pepper

½ teaspoon kosher salt

Instructions

Preheat the oven broiler.

Heat a large skillet over medium high heat. Once warm add the olive oil, followed by the ramp bulbs and mushrooms. Sauté, stirring frequently until caramelized, about 5 minutes.

Add the ramps leaves and sauté an additional minute or two. Evenly distribute the ingredients in the skillet. Whisk the eggs until well mixed and frothy and add the eggs to the skillet. Cook on the stovetop until the eggs are beginning to set. Move them around the skillet as though you are making an omelet, scraping the cooked bits, and allowing the liquid egg to fill in the holes.

Once the eggs are about halfway cooked, place in the broiler for 1 minute. Check doneness. Continue cooking under the broiler, checking at least every 30 seconds, until cooked to your liking.

Serve immediately. Leftovers may be stored in the refrigerator in an airtight container for up to 3 days. Serve cold or warm in the microwave for about 30 seconds.

http://piesandplots.net/ramp-and-mushroom-frittata-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Breakfast:

Appetizers:

Beverages:

Main Dish:

Side Dish:

Dessert:

Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Five Ingredient Vegetable Frittata

Five Ingredient Vegetable Frittata - Gluten Free, Healthy

Weekend breakfasts were always the high point of my week growing up. School might have drained me during the week, but after sleeping in on Saturday and Sunday, I was eager to be with Mom and Dad, watch some cartoons, read the newspaper, and make a huge breakfast. Unfortunately, we didn’t have the chance to win $3000 in Food.com’s Simply Potatoes contest like you all, but more on that in a moment.

Eggs, sausage, bacon, toast and jam, and potatoes. There always had to be potatoes. Mom would often dice or grate fresh potatoes, but then Dad picked up Simply Potatoes Shredded Hash Browns at the grocery store. We fell in love with them instantly, as they eliminated a lot of prep work, but still tasted delicious since they are fresh potatoes that are refrigerated, never frozen or dehydrated. They barely even have any added salt, which has always been my favorite thing about them, as I add almost no salt to my food. We made so many great memories over those golden brown potatoes, like when Mom taught me how to turn them. Everything I know about cooking, I’ve learned from Mom.

Five Ingredient Vegetable Frittata - Gluten Free, Healthy

When Simply Potatoes challenged me to create a five ingredient recipe, I jumped at the chance. Reliving those wonderful childhood memories was just what I needed. Mom and I also made some fun new memories creating this Five Ingredient Vegetable Frittata.

Frittatas are one of my favorite quick dinners, but they also make a delicious breakfast, brunch, or lunch. You only need eggs, zucchini, Simply Potatoes Shredded Hash Browns, freshly ground black pepper, and extra virgin olive oil to make this easy, healthy, gluten free dish. The eggs are fluffy and perfectly cooked, while the potatoes add texture and heartiness. The black pepper is the secret ingredient, really heightening the other flavors.

Five Ingredient Vegetable Frittata - Gluten Free, Healthy

I hope this recipe has inspired you to create your own five ingredient recipe using any Simply Potatoes product or even their Simply Macaroni and Cheese. Once you create your recipe, go enter Food.com’s contest where the grand prize winner will receive $3000, the people’s choice winner will receive $1250, and the sweepstakes prize winner will receive $750. This is a fun contest to get your creative juices flowing and create a tasty meal that will bring your family together. Good luck!

Five Ingredient Vegetable Frittata - Gluten Free, Healthy

Five Ingredient Vegetable Frittata

2 tablespoons extra virgin olive oil

1 ½ cups Simply Potatoes Shredded Hash Browns

1 large zucchini, cut into half moons

8 large eggs

½ teaspoon freshly ground black pepper

Preheat the broiler. Heat a large broiler safe skillet over medium-high heat. Once hot, add the oil. Then add the potatoes. Allow potatoes to cook, without turning, for 4-5 minutes. Turn the potatoes and add the zucchini. Allow to cook an additional 4-5 minutes until the potatoes are golden brown and the zucchini is starting to soften and brown.

In a medium bowl, whisk the eggs together. Add eggs to zucchini and potatoes. Cook, moving eggs around with a spatula to ensure even cooking. After about 3-4 minutes, the eggs should be starting to set.

Place the skillet under the broiler and broil for about 1 minute, checking after 30 seconds. The eggs should be fully set and just starting to brown on the top. If this is not the case, broil an additional 30 seconds.

Cut into quarters and serve. The frittata is best hot out of the oven, but may be stored in the refrigerator in an airtight container for up to 2 days.

What’s your favorite ingredient to pair with Simply Potatoes?

Comments submitted may be displayed on other websites owned by the sponsoring brand.

For rules on how to enter the Sweepstakes click here.

This is a sponsored conversation written by me on behalf of Simply Potatoes. The opinions and text are all mine.

One Minute Omelet

One Minute Omelet

Eggs cracking, the waffle maker beeping, syrup pouring on pancakes.  This doesn’t happen in the morning at my house.  No, it happens at dinnertime.  Don’t get me wrong, I eat breakfast every day, but I pop frozen baked goods in the oven for a treat I don’t have to think about.  At dinner, I take time to make something.  It’s typically not too elaborate, just a good home cooked meal.

When there’s no fish in the house, red meat doesn’t sound good, and quinoa just isn’t going to cut it, I turn to breakfast staples.  Frittatas, poached eggs, toast and jam, pancakes, waffles.  These are actually some of my favorite dinner foods.  In addition to being super tasty, they are also on the table quickly.

One Minute Omelet

One Minute Omelet

Years ago on weekend mornings, Mom and I would frequently head to a local, now closed, spot called Bean and Bagel.  They had great bagels.  I always remember splitting a cinnamon raisin bagel with either tuna salad or egg salad with Granny.  It was her own personal creation, and though I know it sounds crazy, it was delicious.

They also made egg sandwiches.  A bagel of your choice, I usually stuck with plain, and an omelet.  But they made the omelets in the microwave.

One Minute Omelet

One Minute Omelet

Years later, after the shop had closed and I almost forgot about the omelet, Mom resurrected it as a quick, but hearty breakfast and I came to love it for dinner.  I love using three egg whites or one whole egg and turning it into a fluffy omelet alongside toast, roasted vegetables, kale chips, or even cabbage slaw.  While I always use pasteurized eggs in my baking, I love using Eggland’s Best in these, as they stay super tender and fluffy.  In addition the cooking vessel can be a little tough to clean, but a little baking soda and elbow grease get them clean in no time.

So the next time you’re looking for a quick, tasty, healthy – no added fat – breakfast or dinner, make a One Minute Omelet in your microwave.

One Minute Omelet

4.7 from 3 reviews
One Minute Omelet
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 3 large or extra-large egg whites
  • Or
  • 1 large or extra-large egg
Instructions
  1. In a small to medium microwave safe bowl – glass works best – place the egg whites or egg. Using a whisk or fork, mix until frothy.
  2. Place in microwave and cook on full power. Cook egg whites for 1 minute to 1 minute 30 seconds until there is no uncooked egg white in the bottom of the bowl. Cook egg for 30-45 seconds until there is no uncooked egg in the bottom of the bowl. The eggs will puff greatly. Immediately move to plate and enjoy.
  3. Eggs may be seasoned with kosher salt and black pepper or topped with cheese a little more than halfway through the cooking process.

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