Thursday, July 8, 2010

Good News...and a recipe too!

Ok, first with the good news....Pat and I are expecting a BABY GIRL due this December 17th!! We are so excited!! This might possibly explain my lack of blogging recently. Hopefully though, now that I am in my second trimester, I will be getting that burst of energy everyone keeps talking about!

Anyways I thought I would post a few baby bump pictures, including a few taken at the Zac Brown Band concert last night. It was a great time, even though it was 95 degrees about HOT!!!

Ok...on to the recipe. This is a great little sandwich that is easy to put together and great for a quick summer dinner. I did have to adapt the recipe a bit since it called for Brie cheese. Turns out when you are preggo, there is a huge list of foods not to eat, and Brie cheese is one of them. I substituted with Provolone. But, if you are not currently pregnant...I would think the Brie would be delightful!

Parisian Steak and Cheese Croissant Sandwich
adapted by Giada De Laurentiis


4 (4-ounce) beef fillet steaks
Salt and Pepper
2 Tablespoons unsalted butter, room temp
4 croissants
4 slices of Provolone cheese (or 6 ounces Brie, cut into 1/2 inch slices)
2 cups fresh baby spinach
1 cup (about 4 ounces) farred roasted red bell peppers
Stone ground mustard


1. Season the steaks with salt and pepper. In a medium skillt, melt the butter over medium-high heat. Cook the steaks for about 5 minutes each side for medium-rare. Set aside for 5 minutes before slicing. Slices the steak, across the grain, into 1/4 to 1/2 inch thick slices.
2. Heat a large nonstick skillet or griddle over medium heat. Using a serrated knife, slice the croissants in half, lengthwise. In 2 batches, place the croissant halves, cut side down in the skillet and cook for 30 seconds to 1 minute, until lightly toasted. Lay the cheese slices over the toasted croissant halves.
3. Remove the croissants from the skillet. Place about 1/4 cup of spinach on the bottom halves of the croissants. Add the sliced steak. Arrange the red bell pepper on top of the steak. Top with the remaining spinach. Slather on stone ground mustard to the other half of the croissant and then add it to the top of the sandwich. Serve immediatly.

Last Bite: This is a great sandwich that is full of flavor. Feel free to replace the mustard with a different condiment...I just happen to really like the punch of flavor it adds!

1 comment:

  1. Whew, so glad to see the baby bump! I thought you were just getting fat!
    Sandwich looks great for you meat eaters, but I am more attracted to the brown rice on your plate, just need to add a little perky!