Tag Archives: Sandwich

Cream Filled Chocolate Cookies

I’m sorry it took me a little while to post the recipe for our Cream Filled Chocolate Cookies, I know I shared the photograph on Instagram a couple of weeks ago and I wish I could have shared it sooner, but here it is! It’s been a crazy couple of weeks, aside from the daily stuff at home and work I’ve been having extra activities at Kristen’s school. We have a different school cycle in Guatemala, so this month we had the end of the school year.  This year, it meant the end of preschool for our family, which I hadn’t anticipated could be so sad! My little baby is going to the “big school”. No more going to the familiar little place with the warm and loving teachers, and for her it also meant saying goodbye to the friends she made during the last three years, and to the place she finds so comfortable and safe.  This milestone made me realize that time flies by too quickly, and that maybe the lasts, like the last day of preschool, or the last day our babies ride in their carriage, the last day they slept in their crib can be even more meaningful and definitely more melancholic than the firsts in our lives.  So I’ve been doing that… and in between we made these cookies.

These are crisp, chocolate cookies filled with a creamy vanilla filling.  The filling is pretty basic and, I haven’t tried it myself, but you can probably use different flavorings such as peppermint with a little green food coloring to make chocolate-mint cookies.  Or just keep the flavor vanilla and play with food coloring to make chocolate and pink… or chocolate and blue filled cream cookies for a baby shower, maybe? For Halloween you can try orange food coloring. You get the idea.

I used a scoop to make my cookies, so if you have a chance to get this item before you make this recipe, I really recommend that you do.  Not just for this recipe but for any cookie recipe.  It makes it so easy to portion the dough and you get even sizes which results in prettier cookies.

Helga

Cream Filled Chocolate Cookies

Continue reading

BLT Fried Egg Sandwich

In Guatemala, lunch is the big meal of the day. For dinner most of us have soup, sandwiches, or the “chapin dinner” which consists on scrambled or fried eggs with beans. At home, we usually have sandwiches and when we’re really hungry I’ll make something like this BLT Sandwich.  This is simple and very satisfying; I like to give it an extra kick by  putting some Sriracha on it (I put this stuff on everything!)

My only advice for this sandwich, is you have to try to slice the tomato and avocado as thinly as you can. That way, you won’t get an overly thick sandwich which will be impossible to bite on without making a mess.

BLT with Fried Egg

BLT Fried Egg Sandwich

Makes 1 sandwich
A The Foodies’ Kitchen Original

Ingredients:
4 thick slices of bacon
2 thick slices of rustic white or whole wheat bread, toasted and hot
1 tablespoon mayonnaise
2 tomato slices
2 leaves of butter lettuce, or spinach
1/2 an avocado, thinly sliced
1 teaspoon unsalted butter
1 large egg
Salt and pepper, to taste
Sriracha (optional)

Procedure:

  1. In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.
  2. Spread the mayonnaise on one slice of toast, then top with lettuce, bacon, tomato and avocado.
  3. In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat,  until crisp around the edge, about 4 minutes; the yolk should still be runny.
  4. Slide the egg onto the lettuce; add salt, pepper and sriracha, if you’re using it. close the sandwich and eat right away.

BLT with Fried Egg

BLT with Fried Egg

BLT with Fried Egg

BLT with Fried Egg

BLT with Fried Egg

BLT with Fried Egg

BLT with Fried Egg

BLT with Fried Egg

BLT with Fried Egg

Sun-Dried Tomato, Arugula and Fresh Cheese Mini Pitas

Sometimes, you just want something quick to eat. Like a sandwich.  This little invention has few ingredients, but a lot of flavor.  I found these mini pita breads at the store, but you can use regular ones.  The key to this sandwich are the sun-dried tomatoes, those little pruney guys are packed with flavor!  I also added some grilled eggplant to give it a little extra bite.   (If you have some pesto around, adding some would be a good idea.)
Hey, it’s better than ham and cheese!

 

Sun-Dried Tomato, Arugula and Fresh Cheese Mini Pitas

(I couldn’t come up with a better name)

A The Foodies’ Kitchen Recipe
Serves 2

Ingredients:

4 mini pitas
1 small eggplant, sliced
olive oil
A few arugula leaves
Farmer’s cheese (Queso Fresco)
8 sun dried tomatoes
Cream cheese
salt and pepper,to taste

 Procedure:

  1. Slice your mini pita breads open.
  2. Using your electric griller, cook eggplant that has been previously drizzled with olive oil and seasoned with salt and pepper.
  3. Place a couple of arugula leaves on the bottom, top with  farmer’s cheese slices. Just enough to cover the bread. You can add a little or a lot of sun dried tomatoes. I prefer to add a lot, so I slice them and put enough of them to cover the area.  Add the grilled eggplant. Season with salt and pepper.
  4. Spread cream cheese (and/or pesto) on your mini pitas’ stop slices, cover up your sandwiches and enjoy!

Guest Foodie: Iveth Bodensteiner de Villanueva’s Croque Monsieur

Our friends Iveth and Mario (her husband) just moved to Colombia, so we have been keeping in touch through Facebook. While checking my news feed one night, I saw Iveth had posted a photo of what she had made for dinner. It was this Croque Monsieur, and I had to have it.

I asked her for the recipe so she could be our next Guest Foodie.  We really enjoy our friends collaborating on our blog by sharing their recipes and experiences in the kitchen!

She told me she got the idea to make this dish from the movie It’s Complicated with Meryl Streep and Alec Baldwin (which she recommends, by the way).  On a scene from the movie Meryl prepares a Croque Monsieur, so Iveth searched for a recipe and now we have it for you!

I can’t wait to try it myself… with a little white wine. (I’ll try to get my hands on that movie as well.)

Guest Foodie: Iveth Bodensteiner de Villanueva's Croque Monsieur

Croque Monsieur

Recipe by Iveth Bodensteiner de Villanueva
Serves 2

Ingredients
4 sliced of bread (they have to be thick slices)
4 slices of Turkey Pastrami
enough gruyere cheese to cover the bread area
1 cup of Bechamel Sauce*
Butter, for spreading

*Note: you can find the recipe for Bechamel Sauce in our Roasted Vegetable Lasagna post, here. Divide the ingredients by half to use in this recipe

Procedure:

  1. Preheat oven at 200 F
  2. Prepare your béchamel sauce, you will only need about 1 cup.
  3. Spread your bread slices with a little butter, on both sides.  On one slice, place turkey pastrami and gruyere cheese and cover with a bit of béchamel sauce.  Place the second bread slice on top.
  4. Spread more béchamel sauce on top of the sandwich you have made (on that second bread slice) and top with enough gruyere cheese to cover the whole thing.  Repeat this process to make a second croquet monsieur.
  5. Place them on a cookie sheet or pyrex, and bake for about 10 min.  At 10 minutes, turn your oven to BROIL. This is the part where you have to keep an eye on them.  Broil until the cheese develops a nice brown crust.
  6. Remove from the oven and enjoy!

Guest Foodie: Iveth Bodensteiner de Villanueva's Croque Monsieur

Guest Foodie: Iveth Bodensteiner de Villanueva's Croque Monsieur