One Recipe Two Meals Cheesy Breakfast Sandwich Recipes

ONE RECIPE, TWO MEALS: CREAMY, CHEESY POTATO SOUP

Steps:

• Heat the oil in a deep pot over medium-high heat. Add the celery and onions and saute until the veggies begin to soften, about 2 minutes. Add the potatoes and toss with a good pinch of salt. Add the chicken stock and simmer until the potatoes soften, about 20 minutes. Then add the milk and butter, and stir until the butter melts.
• At this point you have a few options. If you have an immersion blender, simply stick the wand in the pot and give it a few whizzes, blending some of the soup until it's nice and creamy. You'll still want a good amount of potato chunks in the soup, so don't go overboard, like I tend to do.
• You can also scoop out about 2 cups of the soup and transfer it to a blender or food processor. Blend until creamy and transfer it back to the soup pot.
• Or, you can simply mash a few of the potatoes with a potato masher, leaving it on the slightly chunkier side. It's up to you!
• After you've creamified it, give it another taste and add plenty of salt and pepper if needed.
• Scoop out a little for the kids and keep it simple for them with shredded Cheddar and a kiss of chives! (Chives are optional, of course.) As for you, adult faces, load up your bowls with plenty of chopped bacon, Cheddar, little dollops of sour cream, sliced jalapenos and chives!

ONE RECIPE, TWO MEALS: STUFFED BURGERS WITH SO. MUCH. CHEESE.

Steps:

• For a relish for the adult burgers, combine the cherry tomatoes, parsley leaves, minced garlic and olive oil in a small bowl. Season with a pinch of salt, and toss everything together. You can do this ahead of time and chill it in the fridge.
• Divide the ground beef into 4 patties. You can make the kid patties slightly smaller, or they can have leftovers.
• Dent the center of each burger patty, and divide the white Cheddar between 2 of the indentations and the pimento cheese between the other 2. Doing the best you can, fold the meat up and over the cheese, then lightly press to seal everything together.
• Grill or sear the burger patties over medium-high heat, roughly 4 minutes per side. Let the burgers rest for about 5 minutes. Put the burgers in the buns.
• Serve the kid (white Cheddar) burgers with apple wedges, chips or fries.
• Serve the adult (pimento cheese) burgers topped with the tomato-parsley relish.

ONE RECIPE, TWO MEALS: FRENCH BREAD PIZZAS

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large skillet over medium-high heat. Add the oil and mushrooms. Season with a pinch of salt and cook, stirring, until the mushrooms are tender and dark brown, about 5 minutes.
• Spoon the pizza sauce over each piece of bread. For the kid versions, simply sprinkle each pizza with a small handful of pepperoni and cheese.
• For the adults, top each pizza with the mushrooms, red onion, jalapeno and cheese. Arrange all of the pizzas on a rimmed baking sheet, and bake until the cheese is melted and starting to bubble, about 20 minutes.
• Garnish with a little bit of fresh parsley and thyme, if using!

ONE RECIPE, TWO MEALS: CHEESY CALZONES

Steps:

• Preheat the oven to 400 degrees F.
• Heat 1 tablespoon oil in a medium saute pan over medium heat. Add the onions, and saute until they become soft and caramelized, about 10 minutes. Remove from the pan, and set aside.
• To the same pan, add the remaining tablespoon of oil and the red bell pepper and mushrooms. Season with a pinch of salt, and saute until the peppers are tender and the mushrooms have darkened a little, about 6 minutes.
• For the kid version, cut 2 of the dough balls in half. You can either freeze the dough now, or make 4 small kid calzones and freeze two then. Up to you!
• Once the dough is halved, roll out each ball into a 6-inch circle. Lightly spoon about 1 tablespoon of pizza sauce over each dough circle, and sprinkle about 1 tablespoon of mozzarella on top. Sprinkle 1/4 cup pepperoni over the cheese, and top with another tablespoon of mozzarella. Fold one end over the other, and crimp at the seams to close. Continue with the remaining three circles of dough. Transfer to a baking sheet lined with foil.
• Now for the adult versions: Roll out the 2 remaining 8-ounce balls of dough into 8-inch circles, and spoon 2 tablespoons of sauce over the dough. Top with a tablespoon of mozzarella, followed by a small mound of caramelized onions and sauteed bell pepper and mushrooms. Finish with another tablespoon or so of mozzarella. Fold and crimp at the seams, as you did with the kid calzones. Transfer the two adult calzones to the baking sheet.
• Brush the calzones with the beaten egg. Lightly sprinkle each calzone with a pinch of Parmesan. Add an additional sprinkling of Italian seasoning to the adult calzones. (So, so good.)
• Bake the calzones until golden brown and cooked through, about 30 minutes. Serve with the remaining pizza sauce as a dipping sauce (or even ranch dressing, if you're awesome like that).

ONE RECIPE, TWO MEALS: GROWN-UP BEEF TACOS AND KID QUESADILLAS

Steps:

• Heat a large saute pan over medium-high heat. Add the ground beef and brown all over. Drain, if needed. Add the beef back to the pan and add the cumin, a pinch of salt and pepper, the cherry tomatoes and 1/4 cup water. Let simmer for 30 seconds. At this point, spoon out about 1/2 cup of beef. We're gonna make some quickie quesadillas for the little ones.
• Heat another saute pan over medium heat. Place two tortillas in the pan and top each with half the shredded cheese. Add the reserved beef mix and top with the remaining cheese. Place two more tortillas on top, and sear the quesadillas until the cheese has melted, about a minute per side. You can even do this in the microwave to save time!
• Slice quesadillas into fourths and serve to your kiddos!
• Now, back to our tacos:
• To the beef mix, add the chili powder, minced garlic and maybe a little more water, if needed. Let simmer until combined and fragrant, another 30 seconds.
• If you have a gas stove, this is the fun part. Lightly char each corn tortilla right over the flame until you get some nice char marks on each side. Continue with the remaining tortillas.
• Spoon the beef mix into the four taco shells, followed by an array of the toppings. Serve with lime wedges.

SINFULLY CHEESY BREAKFAST SANDWICH

Steps:

• Set your oven to Broil.
• In a skillet over medium high heat, cook sausage until no longer pink. Add red pepper, garlic, and onion; sautee until tender (about 3-5 minutes). Drain this mixture on paper towels.
• Meanwhile, spread butter on each bun half. Place face up on a baking sheet and put in the oven for 2-3 minutes (watch carefully! The buns could burn if unattended). Remove buns from the oven, and cool for a couple of minutes.
• Beat the eggs and add hot sauce, mustard, thyme, salt and pepper. In the same skillet, return the sausage mixture and pour the eggs over all. Scramble until set. Reduce the oven temperature to 300 degrees.
• On the bottom half of the cheese bun, spread 1 tbs. mayonnaise, then spoon the scrambled egg/sausage mixture into the cavity until well stuffed. On the top half, sprinkle ½ cup of shredded cheese. Repeat with the other halves. Place the buns face up again on the baking sheet and return to the oven for 3-5 minutes, or until the cheese has melted.
• Remove from the oven, place the top half on the egg-filled half, and serve.

HAM, EGG, AND CHEESE BREAKFAST SANDWICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Split English muffins and lay on a sheet pan.
• Rub butter into each cavity of a 12-cup muffin tin, then crack an egg into each cavity. Break the yolks unless you want them runny.
• Place the English muffins and eggs in the preheated oven on separate racks. Toast the muffins until golden brown, about 3 minutes, then remove. Bake the eggs until set, 10 to 15 minutes.
• Lift eggs out of the pan with a spatula and place on English muffins. Top with ham and Cheddar cheese. Serve hot.