Three-Cheese Bacon Biscuits

Don’t you love yummy things with minimal effort? The master skill for this dish is layering. Layer on the cheese and the bacon honey!

With LOVE from Texas,
The Pint-Sized Mayo

Three-Cheese Bacon Biscuits

8 Servings

Ingredients:

• 1 can (17.3 ounces) refrigerated Grand’s biscuits (I used Golden Wheat reduced fat.)
• 3 slices swiss cheese, cut in halves
• 3 slices pepper jack cheese, cut in halves
• 5 slices bacon, cooked and crumbled
• 1/2 cup cheddar cheese, shredded (I used a triple blend of cheddar cheeses)
• 1 teaspoon basil, chopped
• 2 teaspoons herbes de provence (can substitute dried italian herbs)

Directions:

Preheat oven to 350ºF, and spray a 9-inch round pan with nonstick cooking spray.

Place biscuits, in one layer, in the pan. Top the biscuit layer with the slices of  swiss and pepper cheeses. Sprinkle the bacon over the cheeses. 

Top with shredded cheese, basil, and herbes de provence. (I put mine on a baking sheet so that it would be easier to put into and take out of the oven.)

Place in the oven, and bake for 25 minutes or until cheese is melted and the top is golden brown.

Remove from oven, and serve immediately.

Enjoy!!

“Well butter my biscuit!” – Anonymous

Cuban Sandwiches

If you haven’t noticed by now, I love sandwiches. Recently I made some Cuban-style pork roast, and honestly I made it to put into this sandwich. Every now and then my husband and I drive 5+ hours to visit family. On these days, when we make the drive after work, I pack a dinner for both of us. This was one of our on-the-road dinners combined with some delish pretzel crisps. (If you haven’t had those yet, you are missing out…check it out!)

With LOVE from Texas,
The Pint-Sized Mayo

Cuban Sandwiches

2 Servings

Ingredients:

• 2 wheat hoagie rolls, sliced
• 2 tablespoons olive oil mayonnaise
• 2 tablespoons yellow mustard
• 4 slices Cuban style roast pork loin, sliced
• 6 slices Virginia ham, thinly sliced
• 4 slices Swiss cheese, thinly sliced
• 2 pickles, sliced (I usually use the long sandwich ones, but I ran out recently.)
• 2 tablespoons unsalted butter, melted

Directions:

Heat a panini pan over medium-high heat. (You can also heat up a panini press if you have one. Another option is to heat up 2 skillets that fit in each other on the stove as well.)

In a small bowl, mix the mayonnaise and mustard together.

Spread a thin layer of mayo/mustard mixture on both of the insides of the bread.

On the bottom piece of the hoagie roll, divide and layer the the sliced pork, ham, cheese, and pickles.

Close the sandwiches with the top of the hoagie roll. Brush the melted butter on the outside of each sandwich.

Place the buttered sandwiches in your panini pan (or panini press or between the 2 preheated skillets) and cook for about 6-8 minutes.

Since I use a panini pan, I like to flip the sandwich halfway through. Remove from pan, slice, and serve.

Enjoy!!

“The roots of Cuban music are in my head.” – Compay Segundo

Grilled Chicken Cordon Bleu with a Lemon Vinaigrette

Chicken Cordon Bleu…sounds fancy doesn’t it? It’s really quite easy and not very scary if you have the right ingredients. This dish is just a stuffed chicken breast of some type of pork and cheese. This my variation of it. It is a healthier, flavorful, and fresh alternative to the breaded and cheese covered recipe for y’all.

With LOVE from Texas,
The Pint-Sized Mayo

Grilled Chicken Cordon Bleu with a Lemon Vinaigrette

4 Servings

Ingredients for the Chicken:

• 4 boneless chicken breasts, skinless
• salt and pepper
• 4 tablespoons Dijon mustard
• 4 ounces ham, thinly sliced
• 4 ounces swiss cheese, thinly sliced
• 4 teaspoons lemon basil
• 12 toothpicks or baking twine
• 2 tablespoons olive oil

Ingredients for the Lemon Vinaigrette:

• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon lemon juice, freshly squeezed
• 2 tablespoons olive oil
• 1 tablespoon lemon basil, minced
• salt and pepper

Directions:

Preheat oven to 425ºF. Cover a baking sheet with foil and spray with cooking spray.

Butterfly the chicken and pound to a 1/4-inch thickness. (As a time saver, I usually skip this step by buying thin cut chicken breasts at the grocery.) Sprinkle with salt and pepper. Layer the mustard,  ham, cheese, and lemon basil. Roll up lengthwise and secure with toothpicks or baking twine.

Heat a pan over med-high heat. Add some oil and sear the chicken on all sides until it has a nice golden color. Place on the prepped baking sheet and bake for 15 min, or until chicken the juices run clear.

Meanwhile, make the vinaigrette by whisking all the ingredients together. Set aside to serve with the chicken.

Pull the chicken out of the oven and let it rest for 5 minutes before you pull out the toothpicks or cut off the twine.

To serve, slice the chicken and drizzle with vinaigrette.

Enjoy!!

“Ever consider what pets must think of us? I mean, here we come back from a grocery store with the most amazing haul – chicken, pork, half a cow. They must think we’re the greatest hunters on earth!” – Anne Tyler