Sausage/Egg/ English Muffin Sandwich with a bit of zip.

I love sausage/egg sandwiches on an English muffin and fix them regularly.   When straightening out my freezer the other day I found some jalapeno sausage that Cordell had made and given us so I thought I would give it a try.  Gave the sandwich a little zip.  I prepared the sandwiches in the microwave which makes things easy for me.  Here is what I did to make two sandwiches.

Since most of us don't have jalapeno sausage as I did, chop up desired amount of a jalapeno (depending on how much heat you like), and mix in with ground sausage.  Shape sausage into patties and fry, draining on a paper towel when the meat is done.  Poach the eggs  by putting a bowl in the microwave with 1 cup of water and zap for 2 minutes.   Crack two eggs into the bowl, poke the yokes with a toothpick,  and microwave for 1-2 minutes.   While the eggs are cooking, toast the English muffins and spread on a little mustard.  Put sausage on mustard side of the muffin, add the drained poached egg and then a slice of whatever kind of cheese you like and add top of muffin.   

Philly cheesesteak Sandwich with Garlic Mayo

I found the recipe for this delicious and easy sandwich on allrecipes.com submitted by Tera.  The garlic mayo is what sets this recipe apart from others.  Umm, ummm.  I'm a garlic lover :)

Ingredients:
1 C mayonnaise
2 cloves garlic, minced
1 T olive oil
1 lb beef round stead cut into thin strips
2 green bell peppers, cut into strips
2 onions, sliced into rings
salt and pepper to taste
4 hoagie buns, split lengthwise and toasted
1 (8oz.) pkg. shredded mozarella cheese

In a small bowl, combine mayo and minced garlic.  Cover, and refrigerate.  Preheat oven to 500 degrees.

Heat oil in a large skillet over medium heat.  Saute beef until lightly browned.  Stir in green pepper and onion, and season with salt and pepper.  Saute until veggies are tender.

Spread each toasted bun generously with garlic mayonnaise.  Divide beef mixture into the buns.  Top with shredded cheese.  Place sandwiches on a baking pan.

Heat sandwiches in preheated oven, until cheese is melted or slightly browned.

Southwestern Stuffed Sweet Potatoes

My daughters and daughter-in-law started a recipe blog recently.  I am also one of the contributors.  Unfortunately, I have not yet made a contribution!  However, I have been happy to try some of the recipes they have published.  I know, I'm a freeloader... Here is one recipe we tried from the blog recently.  This one comes from Laurel, and it is definitely a keeper!  Laurel found this recipe here

(If you are interested in viewing our blog, email Laurel for an invitation.) 

 

3 medium sweet potatoes

1.5 cups corn (frozen or canned)

1 tsp. chili powder
1 tsp. cumin
1/2 tsp. oregano
1 Tbsp. canola oil
1/2 medium yellow onion, diced
1 (15 oz.) can black beans, drained and rinsed
cilantro, to taste
1 oz. cream cheese
1/4 cup sour cream
1 to 3 chipotles in adobo, finely minced (I used 2)
1/2 cup shredded cheese
Preheat the oven to 350 degrees F. Place the sweet potatoes on a baking sheet or large pan and bake for 50 to 60 minutes, until fork tender. Remove from the oven and set aside until cool enough to handle. (I was short on time and microwaved them instead! Much faster and still gets the job done.)

Saute the corn in a skillet over medium high heat. Sprinkle with salt, cumin, chili powder and oregano. Cook until the corn is roasted and browned (about 7 to 10 minutes). Transfer to a small bowl; set aside.

To the skillet, add the canola oil over medium heat. Add the onions and cook until just tender. Remove to the bowl with the corn; add the black beans and as much cilantro as you wish to the bowl and lightly mix to combine all ingredients.

When the sweet potatoes are cool enough to handle, cut them in half, lengthwise. Carefully scoop out the flesh, leaving about a 1/8″ border in the skins, and place into a large mixing bowl. Stir in the cream cheese, sour cream, chipotle pepper(s) and salt to the mixing bowl with the sweet potatoes. Mash with a potato masher to desired texture. Gently stir in the corn and black bean mixture.

Preheat the broiler. Fill each potato skin with the potato-corn mixture, and top each with about 1.5 Tbsp. of cheese. Broil for 2 minutes, or until cheese is melted and hot. (There will be leftovers of the filling. You can use this to fill a quesadilla for lunch the next day.)