Portobello and Egg Sandwiches on Garlic Bread

When I made this I was ridiculously tired. I needed something quick and easy to make that wasn’t too boring. Egg sandwiches are a favorite comfort food in my household, but I wanted something with a little more attitude then just eggs and cheese. I made three sandwiches to serve as the main course for dinner. However, you could easily change this recipe up to fit your needs. For a dinner this pairs nicely with a cup of your favorite tomato soup. Picture located here [x]. 

Serves 3 

1 loaf frozen garlic bread

1 teaspoon salted butter

2  1/2 tablespoons olive oil, divided 

1 clove garlic, minced 

1 cup spinach

1 portobello mushroom, sliced 

1 tablespoon dried minced onion 

Salt and pepper to taste 

6 eggs 

1. preheat oven and cook garlic bread as instructed on package or longer, for a crispier bread, if desired. 

2. meanwhile heat butter and 2 tablespoons olive oil in a medium frying pan over medium-high heat. 

3. add garlic to pan and cook for about 1 minute but not until it is browned.

4. add mushrooms, sauté, stirring regularly until mushrooms are just beginning to become tender.

5. add spinach and minced onion, sauté until the mushrooms are tender and browned and the spinach is wilted. season with salt and pepper.

6. Empty frying pan into a bowl and put aside. Allow pan to cool a little but do not clean it. 

7. Heat frying pan again with the extra olive oil over medium-high heat.

6. fry eggs, break yolk just before removing the eggs from the pan and allow it to cook just enough so that the yolks won’t drip all over you but so that they are not a solid yellow. 

7. cut each half of the garlic bread loaf into thirds, for each third fill with two eggs and some of the spinach and mushroom mixture. 

8. serve with desired sides and enjoy!

Haddock with Cilantro-Lime Cream Sauce

Super easy, super quick and amazingly delicious. Serve with sautéed zucchini spiced with salt, pepper and herbs, or your favorite vegetable side, and garlic bread.    

Serves 4-6

For Fish:

4 haddock fillets 

3 tablespoons olive oil 

1/2 teaspoon salt

1/2 teaspoon pepper

For Sauce:

4 tablespoons butter, melted 

2 tablespoon heavy whipping cream

3 tablespoons minced fresh cilantro

1 tablespoon lime juice 

1 teaspoon  lime zest

1. Preheat oven to 425 degrees

2. Line a baking sheet with tin foil andplace filets on it 

3. Coat fillets with oil  and sprinkle with salt and peper 

4. Bake 10-15 minutes, or until fish flakes easily with a fork

5. In a small bowl, mix all sauce ingredients. Serve over fish. 

Mint and Pea Soup

Pictured here: [x]. This is a great dish for spring, pair with Caprese Salad (mozzarella, basil, and tomato) sandwiches on fresh rolls. 

Serves 1-2

2 tablespoons butter

1 c chopped leeks, white and light green parts

1/2 of a small onion, chopped

2 c veggie stock

1 (10-ounce) package frozen peas

1/3 cup chopped fresh mint leaves

1 teaspoons salt

freshly ground black pepper

1/3 c half and half

freshly chopped chives to garnish

1. heat the butter in a large saucepan

2. add the leeks and onion, and cook over medium-low heat for 5 to 10 min, until tender

3. add the stock, increase the heat to high, and bring to a boil

4. add the peas and cook until the peas are tender, 3 min

5.turn off the heat, add the mint, salt, and pepper

6. Puree the soup in a blender, or a food processor

7. whisk in the half and half and garnish with chives and 1 whole mint leave per bowl.

Pumpkin and Black Bean Soup

Another awesome and easy soup recipe. This one is seasonal!

Serves 6-8, depending 

One 15 1/2 ounce can reduced sodium black beans

1 can canned chopped tomatoes, drained

4 garlic cloves minced

1 1/4 cups chopped onion

1/2 cup minced shallot

1 tablespoon plus 2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 stick (1/4 cup) butter

16-ounce can pumpkin puree

1/2 cup dry Sherry

4 cups vegetable broth

1 table spoon soy sauce

zatarains Creole Seasoning to taste

cilantro

1. In a food processor coarsely puree beans and tomatoes.
2. In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown.
3. Stir in bean puree, broth, pumpkin, Sherry, and soy suace until combined and simmer, uncovered, stirring occasionally for 20 minutes
4. Remove from heat and season soup with zatarains, if desired (if you do not have it use salt and pepper as a substitute)
5. Serve garnished with cilantro.