Today’s “recipe” is more of a “how to.” Lomitos are a sandwich that is common in Argentina. We have a friend from there who has familiarized us with some of the cultural favorites of her country, and this is one of the Campbell family favorites! Enjoy!
Cut the steak into pieces that will fit well onto whatever bread you are using. In frying pans, brown the steak and the ham in a tiny bit of olive oil. If you’re going to add an egg to the sandwich, you’ll want to have it cooking as well (in a separate pan or the same one). Cook the egg as you’d like (just not scrambled…) :-)
Once the meats and egg are ready, assemble the sandwich. Mayonnaise on both slices of bread, then steak, ham, egg, lettuce, tomato. It’s that easy, and it’s delicious!
Greg is... a husband, a father, a son, a friend, an artist, a writer, a chef, an enthusiast, an optimist, a philosopher... and most important, more than anything, loved by God.	View all posts by Greg	
Posted on November 23, 2009 August 11, 2017 Author GregCategories Breads, Main Dish, Regional FoodsTags Beef, Eggs, Ham, Sandwich, Steak	
I love food. Everything about it. The flavors, the textures, the colors. The way food brings people together and puts a smile on their faces. Cooking is my hobby; my passion. After a long or stressful day, cooking is one thing that can put me at ease. It's never a chore. Food is an amazing thing and I am still discovering its possibilities. I would be delighted if you would share this journey with me.
After a long week, there is nothing better than breakfast at home with the hubby. Of course, it's got to be easy. No point stressing out trying to make a weekend breakfast.
Eggs en Cocotte is a great way to make a tasty, special breakfast that is headache-free. And it's a great way to use whatever ingredients you have around.
The basics are the eggs and the cream. After that, you can put whatever you want in them. Then, just put them in the oven for about 10 minutes and voila! Breakfast!
In a pan over medium heat, heat the olive oil and the garlic. Add the spinach and cook until wilted. Remove from pan.
In the same pan, add the chopped pork belly or bacon and cook until browned. Place on a paper towel to drain.
Prepare the 2 ramekins by placing half of the spinach and bacon in each one. Crack 2 eggs into each cocotte. Add 1 tbsp of cream to each. Season with salt and pepper.
You've heard of Thanksgiving stuffing, Thanksgiving pumpkin pie and Thanksgiving turkey. But have you heard of Thanksgiving popcorn? Of course you haven't. That's because I just created it.
"You should call it Thanksgiving popcorn. It's got all the flavors and smells of Thanksgiving," he said.
And that, my friends, is how today's popcorn got its name. Hmmm... I wonder if I can get my own Wikipedia entry for it.
This popcorn is a fun, kid-friendly appetizer or dessert to serve on Thanksgiving Day and pairs deliciously with mulled apple cider. If you really love pumpkin pie spice, then use it in place of the apple pie spice and call it "Pumpkin Pie Popcorn."
1. Preheat oven to 325 degrees F. Coat two large rimmed baking sheets with cooking spray or aluminum foil.
2. Pour oil in a large saucepan over high heat and cover. After about 1 minute, listen for the shimmering oil as it heats up, then drop a couple of kernels in the pan. When they start sizzling and spinning, the oil is ready. Add remaining kernels. Cover the pan, and give it a couple of shakes so the kernels get coated with oil. Now listen for the popping. Once it really starts popping quickly, listen carefully. Remove the pan from the heat once the popping slows down to every few seconds, or it could burn quickly. Pour popcorn into a big bowl coated with cooking spray, and add nuts and dried cranberries.
3. In a small saucepan over medium heat, bring butter, maple syrup, brown sugar, salt, and black pepper to a boil. Cook 1 minute. Add apple pie spice. Lower to a simmer for 2 minutes. Cool for 5 minutes. Pour syrup over popcorn and nuts, stirring to coat. Spread the popcorn mixture on to the prepared baking sheets. Bake for 10 minutes. Remove from oven and cool. Break into small clusters.
Well you may not be able to bottle up thanksgiving and sell it in a can, but you can certainly pop it out of a kernel! Good stuff.
Oh yum! What a great idea! Since popcorn is a whole grain, I wouldn't feel guilty for eating this--perfect!
Delicious!! I made a Halloween popcorn and now I'm thinking there needs to be a popcorn for every holiday :)
Just printed it...going to take it with me when visiting the family for Thanksgiving in Ohio. It's sure to be a treat and a hit! Thanks so much, Susan. - Kate VB
Made this for a Thanksgiving munchie - people fought over it! It is a new tradition in my family! I am actually making more tonight, so we can eat more standing in line tomorrow - to see Santa. Thank you! Bonus- my 3 year old doesn't like cranberries or nuts, so i get all of the GOODIES!
I've already made this twice and both times it vanished almost immediately. This was a great idea - Thanks! Ruth