Unique Grilled Cheese Sandwiches

Everyone loves “Grilled Cheese Sandwiches” and most the time we eat them just as plain grilled cheese sandwiches.  Sometimes individuals will add bacon or slices of tomato to them to make it different.

Of course, different breads and/or different cheeses mixes it up.  But that is still a little boring.

You need to get out there and use your imagination and taste-buds to create something unique for your new grilled cheese.

This week I have a couple of sandwiches to help start you thinking about your ultimate unique grilled cheese.  Wednesday there is an “Apple-Cheddar Grilled Cheese” that uses apple butter as well as fresh sliced apples.

You can use other fruits on a grilled cheese too.  Thursday we have “Blueberry-Brie Grilled Cheese” for a nice combination.

Both of these are easy and tasty.  But don’t stop there.

You can use different meats on your grilled cheese.  There is nothing wrong with a hamburger patty or pulled pork for example.  There are other fruits or even vegetables to put on them.

Then it’s just a case of matching up the cheese and bread you want to combine with your unique ingredient or two.

Remember, you are only limited by your imagination and taste-buds.  So let’s experiment and find a new winner.

“Happy Cooking” until next week and be sure to spread the link to others.  Thank you and enjoy trying these two grilled cheese recipes.  Your feedback is more than welcomed too.

Cauliflower and Tomato Quiche

Cauliflower and Tomato Quiche

(8 servings)

Ingredients:

1 small head Cauliflower, cut into bite-sized florets

2 tbsp. Olive Oil

2 tbsp. Unsalted Butter

2 cloves, Fresh Garlic, minced

8 large Fresh Eggs

½ cup Fresh Basil, chopped

1 cup All-Purpose Flour

1½ tsp. Baking Powder

¼ tsp. Ground Turmeric

½ tsp. Ground Cumin

1/8 tsp. Chili Flakes

1½ tsp. Kosher Salt

½ tsp. Black Pepper

5 oz. Parmesan Cheese, grated

1 ½ cups Grape Tomatoes, sliced

Directions:

Steam or roast the cauliflower until tender (12-15 minutes).  Set aside and let cool slightly.  In a small skillet over medium heat, add oil and butter.  When ready, add the garlic and sauté until fragrant.  Scrape into a large mixing bowl.  To the bowl add eggs and basil.  Whisk until well combined.  Now add ingredients flour through Parmesan cheese whisking until smooth.  Gently stir in the cauliflower and tomatoes before pouring into a 9½ inch diameter springform pan that has been sprayed with cooking spray.  Spread evenly and place on a rimmed baking sheet in the middle of a pre-heated 400-degree oven.  Bake for 40-45 minutes until golden and set.  A knife inserted in center of pan should come out clean.  Remove from oven and let rest 15-20 minutes.  Remove springform side and slice into 8 wedges and serve.

Note:               If you are not a cauliflower fan, try broccoli.

Ideas for Future Efforts

_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________

Biscuits and Gravy Casserole

Biscuits and Gravy Casserole

(8 servings)

Ingredients:

1 large can Flaky Grand Biscuits

½ lb. Ground Breakfast Sausage

3 tbsp. Flour

½ tsp. Salt

½ tsp. Black Pepper

2½ cups Milk

Directions:

Open biscuits and separate each.  Quarter each biscuit and place half in a 7x10 inch casserole dish that has been sprayed with cooking spray.  Place in a pre-heated 400-degree oven for 10 minutes.  Remove and set aside.  In a heavy skillet, brown sausage braking it into small pieces over medium-high heat.  When fully cooked, add flour and mix well as you cook another 3-5 minutes stirring frequently.  Slowly add milk as you continue to stir.  Add salt and pepper and cook until it comes to a slight boil.  You want gravy that is thick but not too thick.  It should be pourable.  Adjust with more milk if needed.  Taste and adjust seasoning if needed too.  Pour gravy over the biscuits in the casserole.  Then top with remaining biscuits.  Put back into the oven and continue baking for 20-25 minutes or until golden brown and done.  If browning to quick, cover for last 10 minutes or so.  Serve immediately.

Note:               For something a little cheesy, add some shredded cheese before topping the gravy with remaining biscuits.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

Something Different for Breakfast

I don’t know about you, but I like making “Special Breakfast Dishes” on the weekend or even for dinner.  When a person has a little more time to prepare.

This week I have a couple of dishes that also help out when you have quests.

The first one takes an old standard and makes a casserole out of it.  That’s “Biscuits and Gravy Casserole” for something out of the ordinary.  That way while it’s baking you can make eggs to go with the dish.

Thursday I have a quiche, “Cauliflower and Tomato” to give you something unique and gets some vegetables in you at the same time.  This quiche has flour in it which is not normal.  It makes it kind of between a quiche and cake but I think you will enjoy it.

I mentioned it above and I’ve said it before in the blog, but breakfast at dinner time is something special to most meal consumers.  So if you haven’t tried it before, give it a chance.

Don’t forget that you can always change these recipes by just using your imagination too.  Check out in the recipe notes on both recipes for my suggestion to a change-up.

Also, the quiche calls for a 9½ inch springform pan.  If you don’t have that size, it’s not the end of the world.  Use one that is slightly smaller or larger and just adjust the cooking time.  Remember it’s a clean knife coming out of the center that lets you know it’s done.

“Happy Cooking” and please spread the link to my food blog.  Thank you and enjoy.

Apple-Cheddar Chicken Meatballs

Apple-Cheddar Chicken Meatballs

(12 meatballs)

Ingredients:

1½ lb. Ground Chicken

1 cup Smoked Cheddar Cheese, shredded

1/3 cup Fry Breadcrumbs

1 large Granny Smith Apple, peeled and grated

1 large Fresh Egg

4 each Green Onions, finely chopped

2 cloves Fresh Garlic, minced

3 tbsp. Milk

2 tbsp. Parmesan Cheese, grated

1 tbsp. Dijon Mustard

2 tsp. Worcestershire Sauce

½ tsp. Dried Thyme

½ tsp. Black Pepper

¼ tsp. Salt

1/8 tsp. Allspice

¼ cup Apple Butter

Directions:

In a large bowl, combine ground chicken, half of cheddar cheese, breadcrumbs, apple, egg, green onions, garlic, milk, Parmesan, Dijon, Worcestershire, thyme, pepper, salt and allspice.  Divide into 12 meatballs and place in a 12 cup muffin tin.  Equally divide the apple butter over the meatballs and then top with remaining cheddar cheese.  Place I n a pre-heated 375-degree oven for 20-25 minutes.  Remove and transfer to a serving platter and serve.

Note:               You could use ground turkey or ground chuck if desired.

Ideas for Future Efforts

_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________

Apple-Glazed Meatballs with a Kick

Apple-Glazed Meatballs with a Kick

(12 meatballs)

Ingredients:

Meatballs:

2 large Fresh Eggs

½ cup Milk

4 slices White or Wheat Bread, torn

2 lb. Ground Chuck

8 cloves Fresh Garlic, minced

1 tsp. Black Pepper

½ tsp. Salt

½ tsp. Cayenne Pepper

Apple Glaze:

1 cup Apple Juice

¼ cup Soy Sauce

3 tbsp. Brown Sugar, packed

1½ tsp. Cornstarch

1 tsp. Ground Ginger

¼ tsp. Cayenne Pepper

4 each Green Onions, thinly sliced

Directions:

In a large bowl, whisk together the eggs and milk.  Add the bread and let stand 10 minutes.  Add ground chuck, garlic, black pepper, salt and cayenne pepper.  Mix until well combined and make into 12, roughly 3 oz., meatballs.  Place meatballs in a 12 cup muffin tin and bake in a pre-heated 375-degree oven for 20.  Remove from oven and place meatballs on a paper towel lined plate for 2 minutes.  While meatballs are in the oven, take a large skillet over medium heat and start the glaze.  To the skillet add all the ingredients for the glaze except the onions.  Whisk the mixture to combine and bring to a boil.  Stirring often, boil for about 2 minutes or until thickened.  If done before meatballs, turn off and wait.  Add meatballs to sauce, when ready, and heat through before transferring to a serving platter.  Top with green onions and serve.

Note:               You could use ground chicken or turkey if desired.

Note:               You could also change the size of the meatballs to smaller ones for an appetizer.

Ideas for Future Efforts

_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________

Meatballs with an Apple Twist

If you have been following my food blog for long, you know that I’ve offered many recipes for different types of “Meatballs.”  This week I have a couple more.  The two this week both have an apple element to them.

I happen to like meatballs as much or more than “Chicken Wings” to be truthful.  The more different kinds the better.

The fun thing about meatballs is they can be made from many different meats.  Beef, pork, chicken, turkey and lamb are the most popular, but there are others as well.  There are even vegetarian and vegan meatballs.

So I hope you try these.  Also take a look in the “Recipe Tabs” above for at least a half dozen more meatball recipes I think you’ll like.

You will notice that both of these recipes have us baking the meatballs in muffin tins.  I have gone this direction over the years as I have with bacon.  And for the same reason.

Cooking meatballs or bacon on top of the stove is messy, period.  So going to the oven just makes sense.  Muffin tins?  Because I usually don’t make more than 24 meatballs at a time.  If I need to make a large batch, I’ll go to sheet pans.

I use regular size muffin pans for average sized meatballs.  Mine are about 3 oz. each.  But if I’m making them as an appetizer, I’ll use a 24 count mini-muffin pan.  Those are around 1 or 1½ oz. meatballs.

So enjoy the meatballs and “Happy Cooking” until next week.  “Thanks” in advance for sharing the link to my food blog with others too.

Gluten-Free Chicken Tortilla Soup (GF)

Gluten-Free Chicken Tortilla Soup (GF)

(8-10 servings)

Ingredients:

2 tbsp. Avocado Oil
1 large White Onion, chopped

1 can (4 oz.) Green Chiles, chopped

2 large cloves Fresh Garlic, minced

1 Jalapeno Pepper, seeded and finely chopped

1 tsp. Ground Cumin

1 can (15 oz.) Tomato Sauce

1 can (14½ oz.) Diced Tomatoes

5 cups Chicken Broth

1½ lb. Cooked Chicken (see note)

½ cup Fresh Cilantro Leaves, chopped

2 medium Fresh Limes, divided

½ tsp. Salt

½ tsp. Black Pepper

Garnish:

Sour Cream

Monterey Jack Cheese, shredded

Corn Tortilla Chips, crushed lightly

Fresh Lime Wedges (from above)

Directions:

Warm oil in large Dutch oven over medium heat.  Add onion and sauté until tender (about 5 minutes).  Then add the chilies, garlic, jalapeno and cumin, cook until garlic is fragrant (about 1 minute).  Stir in tomato sauce, tomatoes and broth bringing to a boil.  Reduce heat and stir in chicken.  Simmer, uncovered (about 30 minutes) before adding cilantro, lime juice, salt and pepper.  Mix well and serve with garnishes.

Note:               I use the package of pulled rotisserie chicken from Costco and shred it more.  You can cook your own or even buy a whole rotisserie chicken to use.

Note:               Be sure to check all your ingredients to make sure they are gluten-free.      

Ideas for Future Efforts

_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________

Gluten-Free Black Bean Soup (GF)

Gluten-Free Black Bean Soup (GF)

(8-10 servings)

Ingredients:

5 cans (15 oz.) Black Beans, rinsed and drained, divided

2 tbsp. Avocado Oil

1 cup Celery, chopped

1 large White Onion, chopped

1 medium Red Pepper, chopped

1 Jalapeno Pepper, seeded and finely chopped

4 large cloves Fresh Garlic, minced

1 qt. Chicken Broth

1 can (14½ oz.) Diced Tomatoes (like Rotel)

1 tbsp. Ground Cumin

½ tbsp. Ground Coriander

½ tbsp. Hot Sauce (your choice)

½ tsp. Black Pepper

1-2 Bay Leaves

2 medium Fresh Lime, wedged into eight pieces each

Garnishes:

Sour Cream

Green Onions, sliced

Monterey Jack Cheese, shredded

Tortilla Chips, crushed

Cilantro Leaves, chopped

Directions:

In a blender or food processor, puree 3 cans of beans in one cup of chicken broth and set aside.  In a large Dutch oven, heat oil over medium heat and add celery, onion, red pepper and jalapeno cooking until tender.  Add garlic and continue until fragrant.  Now stir in broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaves, pureed beans and remaining whole beans.  Bring mixture to a boil and then reduce heat to a simmer and continue for about 30 minutes.  Remove bay leaves and add juice of half a lime.  Stir to combine and serve with the mentioned garnishes including the remaining lime wedges.

Note:               If you like a little more heat in your dish, use more than one jalapeno and/or leave the seeds in.

Note:               If you don’t have Avocado oil, use olive or canola oil instead.

Ideas for Future Efforts

_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________

Gluten-Free Mexican Style Soups

The “Ground Hog” saw his shadow and we have 6 more weeks of winter.  Well, I have a couple of “Gluten-Free Mexican Style Soups” this week to help you to keep warm.

Even though these recipes are “Gluten-Free” they don’t lack on taste for everyone.  I know many people see quantifying tags on a food product such as gluten-free, healthy, fat-free or deduced something and think this must taste terrible.

Quite frankly, many of them do.  But there are also many that are very tasty and filling.  Some of the trouble is which ones are the good ones.

For many of us, we have to rely on tasting them ourselves.  Here is where networking with family and/or friends helps.  Ask people if they have tried a product, a restaurant that serves different foods for a population segment, or a recipe.  Go to trusted websites, blogs or groups to see what they have to say on the subject.

In the end, it will still come down to you trying something to see you really enjoy it.  And, of course, the rest of the family.  So be brave and experience new adventures.

The recipe for Wednesday is “Gluten-Free Black Bean Soup” and you can adjust the spice to fit your palate.  “Gluten-Free Chicken Tortilla Soup” is the dish on Thursday.

Remember, always check your ingredients to be sure they are GF.  Even the ones you always use.  Companies change how and where their products are made just like they change the package look.  So be safe.

“Happy Cooking” until next week and stay warm.  Thank you for sharing my blog site with others and please continue to do so.

Chicken Lettuce Cups

Chicken Lettuce Cups

(12 servings)

Ingredients:

2 tbsp. Canola Oil

3 lb. Ground Chicken

¼ cup Fresh Garlic, minced

¼ cup Fresh Ginger, finely grated

2 cups Yellow Onion, finely diced

1 tbsp. Sriracha

3/8 cup Honey

¾ cup Hoisin Sauce

3/8 cup Soy Sauce

3 tbsp. Seasoned Rice Vinegar

3 cans (8 oz.) Water Chestnuts, drained and chopped

1 cup Green Onions, thinly sliced

24 leaves Buttercup Lettuce

Directions:

In a large skillet, heat oil over medium-high heat.  Add chicken, garlic, ginger and onion.  Cook until lightly browned and drain.  Stir in Sriracha, honey, hoisin, soy and rice vinegar.  Bring to a boil, reduce heat and simmer about 5-10 minutes or until soupy.  Fold in water chestnuts and green onions.  Serve with lettuce cups.

Note:               You can use ground turkey, ground beef or ground pork for a little different spin.

Note:               You can easily double or cut recipe to meet the needs of the group you are serving.

Ideas for Future Efforts

_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________

Mozzarella Stuffed Parmesan Meatballs

Mozzarella Stuffed Parmesan Meatballs

(24 meatballs)

Ingredients:

2½ lb. Lean Ground Beef

½ cup Yellow Onion, fine dice

1/8 cup Fresh Garlic, minced

2 large Fresh Eggs

2½ tsp. Dried Oregano

1½ tsp. Dried Basil

1 cup Parmesan Cheese, grated

½ cup Dried Parsley

1 tsp. Kosher Salt

½ tsp. Black Pepper

8 oz. pkg. Bel Gioioso Fresh Mozzarella Cheese Pearls

Directions:

In a large bowl, mix all but the last ingredient.  Measure out 2 oz. balls of the meat mixture (should make 24 balls).  Flatten the balls one at a time and place 3 of the little mozzarella balls in the middle.  Seal the meat mixture around the cheese and place on a rimmed sheet pan.  Repeat until all are done.  Bake in a pre-heated 375-degree oven for about 20 minutes (ovens may vary).  Remove and let rest 5 minutes before serving.  Place in a slow-cooker on low if serving buffet style.

Note:               Recipe can be doubled or halved if needed for your use.

Note:               Serve with marinara, alfredo or your favorite sauce for dipping.

Ideas for Future Efforts

_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________