Peanut Butter & Jelly Yum Yum "Sushi" Rolls

 It is hard to be witty or creative when I am in a state of peanut butter and jelly induced bliss.     

I think we can all agree that a simple PB&J feeds a hungry tummy and the soul.  Yesterday I would have agreed  that there is no room for improvement.  But today for snits and giggles I made a "sushi" roll version. So as it turns out I was wrong there was room for improvement.

This is a great recipe for the little ones, your Peter Pan types and the silly at heart.  

All you need is peanut butter, jelly and a great sandwich bread.  I chose this Italian bread that is larger than regular sandwich bread. 

I chose strawberry jam after careful consideration.  My fridge is stocked with cherry, guava and Frutti di Bosco jams.  But I this recipe called for a classic. 

The peanut butter is creamy.  Do I really need to explain more?

 

 Spread onto your bread.  Leave 1/2"on the end without peanut butter or jelly.  When you roll peanut butter and jelly will "squish" out and you want a clean end.  

Now roll and voila you've got PB&J Yum Yum "Sushi" Rolls.

Sunday Brunch or What to do With Leftover Polenta

Italian Eggs Bendicto

It is the question that eternally plagues home chefs - what to do with leftovers that are too yummy to toss.  I was faced with dilemma after overestimating how hungry my husband and stepson would be after a morning of surfing.

The hubby came up with the brilliant idea of making an egg dish.  We both love brunch and Eggs Benedict.  But as vegetarians yummy brunch classics rarely pass our lips these days.  So those bare polenta cakes screamed Eggs Benedicto!   


Eggs Benedicto

3 polenta cakes
2  tbs olive oil

Tomato-Basil Topping 
2 tbs olive oil
1/2 onion finely chopped
1 tomato chopped
1 small clove of garlic minced
Splash of water
3 tbs fresh basil in chiffonade
**If you don't know how to chiffonade click here**
Salt and pepper to taste. 

3 eggs 

Heat the olive oil in non-stick frying pan on med-high heat..  When hot add polenta cakes and cook until a golden crust with toast points are on both sides.  Remove and place aside in a dish.  Keep warm.

Reduce to medium heat.  Add onions and cook for two minutes.  Add oil if needed.  Next add garlic, tomato and water.  Salt and pepper to taste.  When the tomatoes are visibly cooked add the basil place.  Cook 10-15 more seconds then place in a bowl and keep warm.

Wipe out the pan.  And prepare as you like to fry the eggs.  Cook the eggs over easy.  The key to this dish is a lovely runny yolk.   

Assemble the dish.  Place the polenta then add the egg and top with the tomato-basil topping.   You can also used poached eggs and/or top with Parmesan cheese.

To make vegan friendly simply remove the eggs.