While making WAY too much french toast for my family this morning, I decided there had to be some way I could use the extra slices. I love a good monte cristo sandwich, and well, this is a quick cheater version. With a few ingredients I had in my fridge and cupboard and the leftover french toast, I was able to pull off a sandwich that even my kids loved. With the Zaycon ham deliveries happening right now, this is a great option to change-up just eating ham next to a vegetable and side dish. Since Zaycon ham is boneless, you can slice it thin and its perfect for this recipe. I used some ham, swiss cheese, a little mayo, some powdered sugar and/or jam.Spread a little mayo on both sides of the french toast, then add your swiss cheese and sliced ham. I heated a skillet just hot enough to melt the cheese and warm up the monte cristo. I didn’t think the sandwich needed the jam since I sprinkled it with powdered sugar, but either way, its so good. Its great for a breakfast, brunch or lunch! There is a little sweet and salty action going on here. The mayo gives it a bit of a creamy and delicious flavor as well. For some other recipes using our ham, check out these blog post here, here and here! You can go here to order any of our great products. What is your favorite ham recipe? If you tag @zayconfresh on any social media, we might just share your photo!
It’s Spring! It’s Easter! Re-birth time, so I got to looking at eggs and realized that eggs are such a daily staple in our lives, it’s easy to overlook their beauty. Such a simple and such a wondrous thing. Beautiful no?
“A box without hinges, key or lid
Yet golden treasure inside is hid”
“Wishing you the happiest Easter from Zaycon Foods!” ~ Matt Hinckley, CSO
Here’s a fantastic recipe for Paleo Ham, Egg and Cauliflower Egg Muffins! See more photos and the whole recipe at Foodfaithfitness.com – A healthy protein packed portable breakfast that is ready in under 30 mins!
Sometimes the most wonderful things come out of the simplest of ingredients, “amazing” needn’t come from complicated.
Speaking of ‘complicated’, that’s where our story begins.
When my bestie wed her hubby, they had the wedding in Daegu, Republic of Korea. This was a combination of ‘simple’ and ‘complicated’. It was a small wedding with only 8 of us there including the bride and groom, but we had a rock solid 50 nuns serving us “Sister Act” all in Korean. I’m not taking creative license here either, at one point I heard them singing “My God” just like in the movie. Perma-grin.
Anyway, that was the wedding and it was uh-MAZE-ING, but after the fact, the bride and groom (bless their hearts) realized that they didn’t have the wedding license in Korea, so after we all got back to Seattle, they got the license and we took some pics at Gasworks Park and then headed off to dinner with a few friends that weren’t able to come with us to Daegu.
The restaurant that we had the Seattle wedding dinner at was new to me. No menu, the chef just came around and served us what he was in the mood to cook. Great fun. The owners were ethnic Malaysian Chinese, but the cuisine was Italian so there was some serious fusion going on and it really kept us on our toes. There were a total of 19 courses and a bill of $1,600, so listen up folks. This is a valuable recipe.
As the dinner was winding down, the deserts started. I only remember one out of the 4 or 5 that we had. I only need to remember the one, because it was life changing.
The waiter placed a small glass filled with strawberries and cream in front of me. It looked basic. I was really quite full at this point, but was determined to see it though. That first bite and my eyes got as big as saucers. I turned to the bride “OMG! Have you tried this yet?” that’s when I saw the look on her face. She had.
When the chef came through at the end of our experience, I motioned for him to come closer. “Look here” I said “I know and understand that you’re not going to give me the recipe for this (I waved my hand over my empty glass), but PLEASE tell me what’s in it.
Then as the giggles at my ignorance subsided from my dinner mates, the chef actually told me. With jaws agape, I memorized what he told me. On my way home, I stopped by the grocery store and purchased my supplies because I had to figure out how to make this.
Since he gave me no measurements, I’ve just always done it to taste so that’s how it will be relayed to you.
-Brown Sugar (I use Dark Brown)
-A very good vanilla (I use homemade, because I like the vanilla seed specks), or a vanilla bean
-Grand Marnier Liquor
**If you are uncomfortable using liquor, please substitute with just a drop of orange extract. The extract will not have the depth that the Grand Marnier has, but you’ll want that subtle bright flavor. It keeps people guessing.
Complicated simplicity. Consider yourself changed.
I am not a fan of cold cereal as a breakfast food. My kids do love pancakes though. Making pancakes doesn’t have to be boring and who needs a side of sausage or hash browns when you can just add them to the batter?? Stuffed pancakes, people!
This is one of my new favorite things to make with left over mashed potatoes or hash browns, cheese and bacon or sausage. I decided to photograph in real time, so lets be real. Life is messy, my kitchen is messy. My pan IS clean, but I like it somewhat seasoned so things don’t stick so much.
Stuffed pancakes are really easy to make.
Make sure your pancake batter is a little runnier than usual. Poor a small amount into your pan and then add your potatoes, meat and cheese. Then, poor a little bit more batter on top. Flip your pancake when its time.
The best part about stuffed pancakes is you don’t need syrup, you can eat them with your hands! They store in the fridge great too, but they don’t last long in our house.
Try them this weekend. What would you add to your stuffed pancakes?