I’m at the point now where I would really love to create some recipes. I’ve been having a lot of fun experimenting, and now I’d like to try my hand in the creative process of recipes. But I want to start small! So in the spirit of national grilled cheese month I’ve decided to create some interesting grilled cheese sandwich recipes. I’m going to be a little bold and post these recipes before trying them, because I’m awesome like that and I know they’ll be stellar. When I do actually make them(I need to make a trip to the grocery store this week to pick up a few things), I’ll come back and edit this post and add some pictures and my thoughts/possible changes to the recipes.
Pesto and spinach grilled cheese sandwich
- Two slices Panini bread
- 1/2 cup raw spinach
- One slice mozzarella cheese
- 1/4 cup fresh Parmesan cheese
- 1/2 tablespoon green pesto
Jalapeno popper grilled cheese sandwich
- Two slices white bread
- One fresh jalapeno, stem and seeds removed, sliced vertically
- 1/4 cup cream cheese
- One slice sharp cheddar cheese
ETA – I made this sandwich tonight, and it was pretty tasty! But I made a change, and there’s another change I will make the next time I make it. First, instead of doing jalapeno slices, I decided to chop the jalapeno. I also mixed the jalapeno pieces in with the cream cheese and added a little salt. I recommend making the cream cheese and jalapeno mixture the night before and sticking it in the fridge to add a little more spice.
Jam and brie grilled cheese sandwich
- Two slices sourdough bread
- Two tablespoons peach preserves
- One wedge brie, sliced
Smoked gouda grilled cheese sandwich with peppers and onions
- Two slices Jewish rye bread
- 1/2 cup caramelized red onions and yellow peppers
- Smoked gouda, sliced
I’m not really going to bother with instructions for these recipes. I mean, it’s pretty self-explanatory, right? However, you’ll notice I put mayonnaise as an ingredient for all of these sandwiches. If you want a perfectly crisp grilled cheese sandwich with that buttery taste, the best way to achieve that is to put a thin layer of mayonnaise on each bread slice before grilling. It’s delicious, and you’ll never go back to buttering the bread!
It’s national grilled cheese month! I had no idea there was such a thing, but I’m glad there is because grilled cheese sandwiches are where it’s at! They are delicious, and you can get really creative with them. I was checking out a slide show on Relish called America’s 10 Best Grilled Cheese Sandwiches, and it got me thinking that I should come up with some scrumptious grilled cheese sandwich recipes of my own. My fridge is a little sparse right now, but I had just what I needed to make a tasty avocado and jack grilled cheese sandwich.
- Onion hamburger buns, the tops only
- Sliced jack cheese
- One small avocado, or half of a medium avocado, sliced
- Tablespoon mayonnaise
- Salt and pepper, to taste
Heat a non-stick skillet on medium-high. Put a light layer of mayonnaise on the inside of each part of the onion bun. Lay the bread mayonnaise side down on the skillet and add cheese, avocado, salt and pepper. Lay the other piece of bread mayonnaise side up on top. Flip when ready.
It’s lunch time! I made something today for my lunch that I’ve made hundreds of times since I found the recipe on Pinterest. It’s a quesadilla filled with feta cheese, caramelized onions and peppers, and spinach. It sounds like a somewhat odd combination, but it is really delicious, and I haven’t met a single person I’ve shared this recipe with that didn’t love it. My son loves it too, and I would definitely consider it a kid friendly recipe as it is very rich tasting, but has lots of veggies in it. It’s a recipe I would also consider a pretty healthy one. With all the spinach, you can’t go wrong! And one reason I love feta cheese so much is it has far fewer calories than most other cheeses, but still packs a lot of flavor.
Please excuse how dark this picture is! I scarfed down my lunch before realizing I hadn’t snapped a picture of it, and I had to go looking through my Instagram pictures to find one of it.
- One large tortilla
- 1/2 cup feta cheese
- One and a half cups spinach, chopped
- 1/4 cup onions, sliced
- 1/4 cup yellow peppers, sliced
- 1/2 tablespoon olive oil
- 1/2 tablespoon butter
In a skillet, heat up oil and butter. The best reason to use a combination is because the butter keeps the oil from burning. Add peppers and onions, with a little salt, and saute until both are caramelized. Only add spinach when the peppers and onions are finished, because spinach cooks very quickly! Put in a bowl and set aside. Put a little more oil in the skillet, and lay the tortilla flat inside. Put your cheese on one half of the tortilla, add veggies, and fold. Cook until crisp on both sides.
Today’s lunch, chile relleno casserole and shrimp ceviche! I effing love chile relleno, and I love shrimp ceviche even more! What I liked about the idea of a casserole, is that chile relleno can be a bit time-consuming to make. This makes it quick meal, winning! I’ve also created a tangy and creamy sauce to go atop of it, instead of using the traditional red enchilada sauce which for me, tastes a little too overpowering.
For the casserole and sauce:
- Four eggs
- Two tablespoons flour
- One teaspoon salt
- Three 10 ounce cans green chiles, split
- 8 ounces shredded Monterey jack cheese
- One cup sour cream
- Three tablespoons juice from the can of green chiles
- One tablespoon cumin
Preheat oven to 350 degrees. In a bowl, mix egg, flour and salt, set aside. In a casserole dish, put a layer of chile, a layer of cheese, and keep going until you run out of both. Pour egg mixture over top and bake until egg mixture is fluffy and cooked, about 15 to 20 minutes. Fucking easy, right! Hell yes!
For the sauce, combine sour cream, cumin, a little salt to taste, and the juice from the can of chiles. Bam! Sauce done!
For the shrimp ceviche:
- One pound of small, raw shrimp
- Two avocados, cut into small cubes
- One large tomato, diced
- One medium cucumber, peeled and diced
- 1/4 cup cilantro, diced
- One Serrano chile, seeds taken out and diced(tip: the easiest way to get the seeds out of a chile is to roll the pepper across your surface with your palm three or four times. Cut the end off, and the seeds will come right out. Bam!)
- Medium red onion, diced
- 1/4 cup lemon juice
- 1/4 cup lime juice
- One tablespoon cumin
- Teaspoon salt
Bring a pot of water to a boil, and boil shrimp for approximately 1 minute and 30 seconds. Any longer and you’ll end up with some rubbery ass shrimp. Unless that’s your thing, I’m assuming it’s not. Set the shrimp aside to cool completely. Chop shrimp and put it in a bowl. Add veggies, lemon and lime juice, cumin and salt. Mix that shit up and you’re ready to go! You can eat the ceviche by itself or enjoy it with tortilla chips or crackers.
I know all of you with children probably have a crap load of hard-boiled eggs at home! Well, except for those out there whose poor kid has an egg allergy. Bummer.
I love egg salad. Maybe love isn’t strong enough of a word. I love egg salad so much I’m surprised I don’t lay eggs post easter instead of taking the usual crap. Last year I decided to amp up the way I make egg salad. The standard egg and Mayonnaise really began to bore me. And so I came up with this gem of a recipe for deviled egg salad. I hope you enjoy!
- Three hard-boiled eggs, peeled.
- One tablespoon mayonnaise.
- Half teaspoon yellow mustard.
- Half teaspoon dry ranch dressing seasoning.
- Dash of salt and pepper.
Take two of your hard-boiled eggs and put them in a bowl. For the third hard-boiled egg, chuck the white in the trash(or feed it to your mutts) and put the yolk in the bowl along with the other eggs. This egg salad recipe is best extra yolky! Crumble the eggs with the fork, and mix in the mayonnaise, mustard, ranch reasoning, salt and pepper. Serve!
Good morning bitches! Or evening, wherever you may reside. I’ve got another busy day, but I wanted to share a quick recipe before I start my work for the day. I discovered this recipe on Pinterest(you’ll notice a trend…I love Pinterest, and shamelessly!), and it is one of the yummiest recipes I’ve come across. It has all my favorite elements; avocado, spinach, and CHEESE. It seems like a really naughty lunch to eat if you’re trying to keep track of your calories, but it’s a great lunch to have. Avocado is full of healthy fats, spinach is good for you, and the cheese gives it a rich and creamy taste that you just can’t beat. The original recipe calls for goat cheese. I mentioned in a previous post how I feel about goat cheese, no. Just, no. Whenever I see goat cheese in a recipe I always swap it out for feta because the texture is similar but it doesn’t taste like shit.
- Two slices wheat bread
- Half avocado, sliced
- Half cup of spinach, chopped
- One slice Muenster cheese
- 1/4 cup feta cheese
Add a little olive oil to a pan on medium heat. When the pan is hot, put one slice of bread on said pan. Sprinkle your feta cheese on the bread first(so it doesn’t fall off of your sandwich while you’re making it. That would be tragic.), and then add your Muenster cheese. Add your chopped spinach(I suggest chopping it because trying to put whole leaves of spinach on this sandwich is a real bitch), and put your avocado slices on top. When the bottom of your bread slice is toasted and the cheese is starting to melt, put your spatula under it. Put your other bread slice on top, and carefully flip it over so all the goodies on the inside won’t fall out(again, that would be tragic).
Enjoy! And don’t forget, please let me know how you like these recipes when you try them out!