Monday, November 15, 2010

Quick Monte Cristo

I have two new recipes coming up for you all very soon, but before I post those, I thought I would give you this quick, easy recipe idea that makes a great simple lunch or dinner. This is a lighter version of the monte cristo sandwich, which is typically a ham, turkey, and swiss cheese sandwich that is dipped in batter and fried. This sandwich is a favorite of my husband's and is served at Bennigan's and Cheddar's. While their versions are quite delicious, my version is dipped in egg and toasted in a pan (instead of battered and deep fried) to keep it lighter. Instead of being a very occasional treat, we can now enjoy Monte Cristos regularly.

This Monte Cristo is a nice change from your typical American grilled cheese. It's almost like a savory french toast. On a cold, rainy day like this one, it would be wonderful paired with a steamy bowl of tomato soup. The egg on the outside gives it a nice crust, and the dijon provides a tangy contrast to the creamy provolone cheese. To keep it similar to the sandwiches you'd get at Bennigan's or Cheddar's, serve it with some raspberry preserves on the side... but it's just as good without them!

Quick Monte Cristo Sandwich
makes 1 sandwich
  • 2 slices bread of your choice (I used Nature's Own Honey Wheat, whatever you have on hand is fine)
  • 2 slices deli ham
  • 2 slices deli turkey
  • 2 slices provolone cheese (You can also use Swiss, cheddar, or whatever you like. I love provolone in this sandwich.)
  • Dijon mustard
  • 2 eggs, lightly beaten, seasoned with salt and pepper


1. Heat a nonstick skillet over medium low heat and spray with cooking spray.

2. Lightly spread each slice of bread with a thin layer of mustard.

3. Top one slice of bread with one slice of provolone, followed by 2 slices of ham, 2 slices of turkey, and the remaining provolone. Top with remaining bread slice.

4. Dip the whole sandwich in the beaten egg mixture.

5. Place the sandwich in the heated pan, cooking for 2-3 minutes per side or until light golden brown.


Thursday, November 4, 2010

Spinach and Artichoke Dip

Photo courtesy

Okay, so you caught me. Once again, I am picture-less. But I just had to post this recipe for you, it's so good and so easy! I've been making this over and over again for more than a year now, and there are some great reasons why. First of all, it's yet another of my favorites from Cooking Light, so it's a little healthier for you than traditional Spinach and Artichoke Dip. In fact, I like this version much, much better than anything I've had in restaurants lately since it's not greasy. It's creamy and delicious, with a slight tang from the artichokes, and I promise that you won't miss the full fat cream cheese at all. Also, I dare you to find a better way to eat your spinach!
My biggest piece of advice when making this dip is to make sure that you thaw the spinach (overnight in the fridge or a few hours on the countertop works) and drain it really well. Put it in a kitchen towel and squeeze out as much liquid as you can - this will keep the dip from being too watery.
Make this today! You won't regret it. It would be perfect for a football party, or as an appetizer at your next holiday gathering. Trust me, if you put a bowl of this out with some chips or crudites, it will be gone in no time!
Spinach and Artichoke Dip
adapted from
  • 2 cups lowfat mozzarella cheese, divided
  • 1/2 cup fat free sour cream
  • 1/4 cup grated Parmesan cheese, divided
  • 1/4 tsp black pepper
  • 3 garlic cloves, crushed
  • 1 14oz can artichoke hearts, drained and chopped
  • 2 8oz blocks neufchatel cheese (or reduced fat cream cheese), softened
  • 1 10oz package frozen chopped spinach, thawed, drained, and squeezed dry
  • Pita chips, baked tortilla chips, or vegetable crudites (optional - for serving)


1. Preheat the oven to 350 degrees F.

2. Drain and squeeze the spinach dry. Set aside.

3. Drain the can of artichokes and chop them into bite sized pieces. Set aside.

4. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, pepper, garlic, artichoke hearts, and spinach in a large bowl until well combined.

5. Spoon mixture into a baking dish and top with remaining Parmesan and mozzarella cheeses.

6. Bake at 350 degrees for 30 minutes or until it's bubbly and the cheese has melted and is slightly golden brown.

7. Serve with chips or veggies and soak up all the compliments!

Tuesday, November 2, 2010

Favorite Fall Recipes

Today I have been working on giving this shabby old blog a facelift! I've added a new background and a couple of new pages at the top - "About" and "Recipes". The About page is exactly what it sounds like - a description of who I am and what biscuits and honey is. I'm very excited about the Recipes page. This will give everyone a much easier way to access all the recipes I've posted here. It's a work in progress, so bear with me as I update it and categorize everything. It has been really fun working on it, though. I've loved going back and re-reading posts, looking at the evolution of my blog. In some ways, it's a little like ready a diary I wrote as a child. It's endearing yet a little bit embarrasing in a way. I've had such lofty goals and desired such big things for this little place on the web, but it seems they've never been fulfilled. But still, I am going to press on and try my best to keep it up, little by little, if I can.

So since I've had this nostalgic time of re-living recipes and blog posts, I wanted to re-visit some of my favorite fall recipes. I just adore fall - the changing of the leaves, the crispness, the flavors, football, and gatherings of family and friends. It's the ushering in of sweater weather and the busyness of the holiday season. I hope one of these recipes gives you an idea and makes it a little easier for you to get dinner on the table this week.

Chicken Corn Chowder - I love this soup. It's easy and light, with a hint of cayenne to warm things up a bit. It tastes like something from Atlanta Bread Company or Panera, so it's sure to impress.

Taco Soup - Who doesn't love Taco Soup? It's super easy to make and perfect for any gathering. I love to make this in the Crock Pot on Mondays and then we have it for lunches for the rest of the week.

Spicy Chili with Cornbread Waffles - Now this is a great recipe! I never would've thought to pair waffles and chili, but it's such a great combination. This would be absolutely perfect for a football party. Your guests will be so impressed with the creativity and deliciousness of this recipe, and you will love how easy it is!