Taking a Time Out and a Recipe

Sometimes you just need to take a time out. There have been things on my mind lately that have been taking over my life and I couldn't find the right words to type. I had a post that I have been staring at for two weeks now and it just never felt right to hit publish. It was about struggling and not being in the right frame of mind and I will leave it at that. I have prayed for patience, understanding and to not feel so resentful. While I don't feel 100% sometimes you just need to push through the block to get out of the rut.

I started a new THING on Monday. We'll call it a thing even though it's a diet. It's the Fast Metabolism Diet. I've had a couple of friends try the 28 day plan and have had some great results. The thing I like about this diet is I don't limit how much I eat and it's all real foods. One of the things I can't have is caffeine, which has taken a toll on me the past two days. I love my morning coffee but I really need this THING to work. I've been a dieter now for 10 years and I still continue to beat my all time max weight record. I'm hoping this will be the lifestyle change of my life, like the last 10 were supposed to be. I've lost 6 pounds in four days! So far so good.

The past couple months, every weekend has been jam packed that I haven't had an opportunity to just sit. I need some relaxation and some rest.That is exactly how I plan on spending the rest of my long weekend. Maybe even a trip to the Zoo!

So as I'm sitting her craving a buttery cheesy something, as this THING doesn't allow dairy, I revert back to one of my older recipes that I am so wishing I could sink my teeth into right now.

Croque Monsieur

This is so delicious. I got this recipe for Ina Garten! She is one of my favorite chefs. I changed the recipe a bit to fit what I had in my kitchen. I also changed the sauce, I felt it wasn't thickening enough.

This is a great brunch recipe and so easy to make!

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup hot milk
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• pinch of nutmeg
• 12 ounces mozzarella, grated (5 1/2 cups)
• 16 slices white sandwich bread, crusts removed
• Spicy brown mustard
• 8 ounces baked Virginia ham, sandwich sliced at your deli.

Directions

Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. 

Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. 

Remove the heat  and add the salt, pepper, nutmeg, 1 cup of the Mozzarella and set aside.

Toast the bread, bake on a baking sheet 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add two slices of ham to each, and sprinkle with half the remaining Mozzarella. 

Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Mozzarella, and bake the sandwiches for 5 minutes. 

Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

 

 Enjoy and have a great weekend!