Apr 12 2012
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Happy National Grilled Cheese Day!

In honour of National Grilled Cheese day, I’m making grilled cheese sandwiches for dinner tonight. Now I know it sounds absolutely ridiculous to have a day that is dedicated to a sandwich but the grilled cheese sandwich does hold a certain nostalgic spot in my heart that reaches back to childhood days when anything loaded with butter and processed cheese was the right choice to make when looking for a snack. Today, I’m skipping all the extras that go into the grilled cheeses that I make now in my adulthood and using the ingredients that truly ring with childhood days, white bread and processed cheese. However, I am trying a new method that promises perfectly golden crust and a gooey melted inside. Better yet, this method makes a whole bunch of grilled cheese sandwiches all at once!

Classic Oven Baked Grilled Cheese Sandwiches – makes 6

Based on the idea found here at Where Flours Bloom

  • 12 slices of white bread
  • 12 slices of processed cheddar cheese
  • Butter, softened

Preheat the oven to 375 degree Fahrenheit. Butter one side of each piece of bread and place half the slices butter side down onto a baking sheet. Place two pieces of cheese onto the bread and top with the other slice of bread, butter side up. Put a second baking sheet on top of the buttered bread and gently press down. Bake in the preheated oven for 14-18 minutes or until golden brown.

When I tried this the top baking sheet wasn’t heavy enough to brown the top slice of bread, which lead to me having to flip over the sandwiches after ten minutes. Next time, I will try weighing down the sheet by putting a pot on it.

Enjoy!

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Apr 10 2012
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Broccoli Cheddar Soup

Seeing as I’ve all ready typed this recipe out, I thought I’d better keep it in a safe place! This was probably one of the best soups I’ve ever made.

Broccoli Cheddar Soup

1/4 cup of butter
1/4 cup of flour
1 onion, finely diced
2 cloves of garlic
2 cups of whole milk
2 cups of chicken stock
2 cups of shredded extra sharp cheddar
4 cups of broccoli florets, pulsed 12 times in a food processor
Salt and Pepper, and a pinch of cayenne pepper

Heat the butter over medium heat in a large pot. Add the onions and sautee until softened. Add the garlic, cayenne pepper and flour. Whisk constantly for about two minutes to cook the rawness out of the flour. Whisk in the chicken stock and milk until it begins to thicken. Add the chopped broccoli. Whisk in 1/2 a cup of cheese at a time until it melts smoothly into the soup.

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Apr 08 2012
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Easy Asiago Scalloped Potatoes

Easy Asiago Scalloped Potatoes

  • 2 tbsp unsalted butter
  • 1 clove garlic, minced
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded asiago cheese
  • 4 large russet potatoes, peeled and sliced very thinly, 1/8 inch
  • 1 small onion, thinly sliced
  • Kosher salt and freshly ground pepper
  • 2 cups cream, slightly warmed

Position a rack in the upper third of the oven and preheat to 425 degrees F. Melt the butter over medium heat in a large oven safe skillet. Layer the potatoes in the bottom of the skillet, spreading them out evenly. Sprinkle with salt and pepper, minced garlic and arrange the onions evenly on top. Sprinkle a little of the asiago on top. Arrange another layer of potatoes and then season with salt and pepper and sprinkle with a little more cheese. Carry on layering until all the potatoes are in the skillet. Pour the cream over the potatoes and let simmer on low covered for ten minutes to let the potatoes cook.

Sprinkle the potatoes with the remaining cheeseand bake until golden, about 25 minutes. Let rest 5 minutes before serving.

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Jan 23 2012
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Banana Coconut Chocolate Chip Muffins

Banana Coconut Chocolate Chip Muffins
In a medium bowl, combine:
4 mashed Bananas
1 beaten egg
1/2 tsp vanilla
1/2 cup of splenda
1/2 cup of melted butter
In a large bowl stir together:
1.5 cups of flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup of unsweetened shredded coconut
***1/2 cup of milled ground flax seeds***
***1/2 cup of chocolate chips***
Mix wet ingredients into dry stirring just until mixture is moist, about ten times.
Bake at 350 degrees for 20 minutes, in paper lined muffin tins.
Makes 12 regular sized muffins.
*** Optional Ingredients, you can add chopped nuts if you want
Oct 01 2011
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Roasted Red Pepper and Feta Chicken Burgers

These burgers are a great change from the standard beef burger. Feel free to switch up the ingredients to suit your taste, you can even try using this recipe to make chicken meatballs! Enjoy!

Roasted Red Pepper and Feta Chicken Burgers

  • 1 roasted red pepper, seeded and peeled, finely chopped
  • 1/4 cup of crumbled feta
  • 1 lb extra lean ground chicken
  • 1/2 cup of fine bread crumbs
  • 1/4 tsp cayenne pepper
  • 2 tbsp onion soup mix
  • 1 egg
  • 1 tsp salt
  • 2 tbsp ground black chia seeds

Mix all ingredients together in a large bowl and form into 4-6 patties (I use a patty maker to get perfectly shaped burgers). Bake on a foil lined baking sheet, lightly oiled or spritzed with nonstick spray, at 425 for 8 minutes per side, or until browned on both sided and fully cooked. Serve on buns with spinach, fresh basil, and roasted garlic mayonnaise.

 

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Sep 11 2011
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Roasted Red Pepper and Feta Dip

  • 2 roasted red peppers, skins and seeds removed
  • 1 cup of crumbled feta
  • 1 cup of Greek yogurt
  • 2 cloves of garlic, peeled
  • 1/8 tsp cayenne pepper
  • 2 tbsp extra virgin olive oil

Roast the red peppers over an open flame, on the BBQ or under the broiler, until the skins are blistered and blackened. If you wish you can purchase roasted red peppers from the grocery store, however doing it yourself makes for a superior final product. Place the peppers in a paper bag with the top closed for ten minutes while the peppers cool. This will help loosen the charred skins, allowing for easier removal.  After the skins are removed, core the peppers removing the seeds, and place the peppers into the bowl of a food processor. Add the garlic, feta, yogurt and cayenne pepper then puree for ten seconds. Scrape the sides of the food processor down with a spatula and turn the processor on and slowly drizzle the olive oil in to incorporate into the dip. Refrigerate for at least three hours before serving. Serve with toasted baguette slices or pita chips. This dip also works great as a spread on sandwiches! Enjoy!

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