cheese
Sandwich:
thick slice turkey
2 slices bacon
2 slices swiss cheese
4 slices red peppers
2 ansjovis
2 slices wheat bread
Sandwich:
Cook bacon in a frying pan until desired crispiness is achieved, then lightly toast the bread in the bacon fat on both sides.
Add cheese to one of the bread slices, continue by adding ansjovis, bacon, red pepper and lastly a thick slice of turkey. Serve right away.
Chili
Ancho chilis (3-4 depending on size)
2 tsp cumin
2 tsp ground coriander
2 tsp paprika
1-2 canned chipotles in adobo (depending on heat preference)
500 g ground beef
1 small onion, diced
2 cloves of garlic
1 can diced tomatoes (450g)
Salt
Pepper
Red Sauce
1 small diced onion
Olive oil
1-2 cloves of garlic
1 can pureed tomatoes
1 can diced tomatoes
Dried oregano
1 sprig of basil
Salt
Pepper
Mac and cheese
1 box ziti noodles
3 Tbsp butter
3 Tbsp flour
7 dl of whole milk
Dried mustard
Hot sauce
450 g grated yellow cheddar cheese
120 g grated parmesan
Salt
Pepper
Other Ingredients
Mozzarella cheese
baguette
***This recipe is from the amazing Binging With Babish! https://www.bingingwithbabish.com/recipes/thesloppyjessica
Chili
Begin by toasting your ancho chilis until they just barely start to smoke and then place in boiling water for 10 minutes.
In a blender add the chilis and water along with the cumin, ground coriander seed, paprika, and chipotles in adobo sauce and blend together.
In a pan, brown the ground beef. Once browned, remove from the pan. Put a chopped onion and cloves of minced garlic into the pan to cook in the beef fat. Once fragrant and translucent, add ancho chili mixture, the can of diced tomatoes, and the ground beef. Stir to combine, season with salt and pepper, and set aside.
Mac and Cheese
Cook ziti noodles in a large pot. Once cooked, drain pasta and set aside.
In the same pot whisk together flour and butter. Once combined, slowly add the whole milk. Mix and scrape sides until everything is fully combined. Also add ground mustard and a little bit of hot sauce.
Add the grated yellow cheddar cheese and the grated parmesan cheese and mix until fully melted and combined.
Lastly add the pasta to the mix and stir until fully combined. Season with salt and pepper and set aside.
Red Sauce
In a pan, heat some olive oil before adding the onion and cook for a few minutes until soft and translucent, then add garlic and cook briefly.
Add a 50:50 mix of diced and pureed tomatoes along with a few pinches of dried oregano and 1 sprig of basil. Simmer for 45 minutes to an hour or until mixture has slightly thickened.
Season with salt and pepper, and set aside.
Assembling the Sloppy Jessica
Heat oven to 220C.
Cut the baguette in half lengthwise. Add mozzarella cheese on both halves, topped with the red sauce and place in the oven until the cheese has melted.
Combine your mac and cheese with your chili and mix together to make chili mac.
Remove the baguette from the oven and top with chili mac mixture.
Fold bread in half to make a sandwich. Cut in half. Serve and enjoy!
Dough:
4 g fresh yeast (about 1 tsp)
700 g wheat flour (00 flour) + more for kneading
5 dl water
2 tsp salt
2 tbsp olive oil
Toppings:
Pizza sauce
100g mozzarella
100g ricotta
50g gorgonzola
50g parmesan
ruccola or fresh basil
Dough:
Crumble the yeast into a big bowl. Add the flour and water, mix and knead for 5-10 minutes. Next add the salt and oil. Knead for another 5-10 minutes.
Divide the dough into 4 equal parts, roll each one into a smooth ball and rub olive oil over them. Put them onto a cutting board, cover with clean cloth and let rise for 4 hours at room temperature.
Topping:
Turn the oven to 250C. Leave the baking tray you are going to use in the oven (this will give a similar effect on the pizza as a pizza stone would).
Roll out each ball onto a parchment paper, and cover with store bought or homemade pizza sauce. Add the different types of cheeses and when the oven is ready, bake in the middle of the oven for 10 minutes.
150g cream cheese
2 tbsp shredded cheese (I used a mixture of mozzarella & cheddar)
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon basil
¼ teaspoon chipotle powder
¼ teaspoon chili powder
12 green olives with pimentos
Blend the cream cheese and the shredded cheese in a bowl, then divide it into 3 parts. Add onion and garlic powder to the first mixture, paprika and basil to the second one and lastly chipotle powder and chili powder to the last one and mix well. Slice the olives to make the “irises”, then one flavour at a time, make 4 small balls and ad the olives on top to make it look like eyes. Refrigerate for 1 hour before serving.
35 g yeast (fresh)
1 dl milk (37C)
180g butter
420g flour
1,5 tsp salt
1 egg
100g creme fraiche
100g västerbotten cheese
1 egg (to brush on top)
Blend the yeast with the milk until the yeast has dissolved. In a different container mix the butter with the flour to a crumbly consistency.
Then add the salt, egg, creme fraiche and the milk-yeast blend. Knead the dough for about 15 minutes and let it rest for 30 minutes under a towel.
Flour the working table and roll the dough out to a big square, then spread ⅔ of the cheese on it. Now mark out the dough into 3 parts horizontally. Fold the closest part to you over the second one, then take the top part and fold it over it all. Do the same thing vertically (the sides). Let it rest for 30 minutes.
Do this 2 more times (roll out, fold horizontally and vertically and rest 30 minutes).
Turn you oven on 200C
Roll out the dough again to 1,5 cm thickness and cut into 35 squares. Places the squares on a baking sheet with 1 cm room between each piece. Wash with egg wash and pour the rest of the cheese on top. Put in the oven for 15-20 minutes, enjoy!