grilled cheese | sweet with brie

I love brie, and I never thought in a million years to make a grilled cheese sandwich with it.  These sandwiches were so delicious; let's just say that my mom really hates that I have introduced her to this aspect of brie!

 {prepping the sandwiches}

{cranberry and brie}

one year ago:  egg salad
two years ago: lentil and chickpea salad

cranberry and brie
from cooking

makes 2 sandwiches

1/3 cup cranberry sauce
4 slices sourdough bread
3 oz brie
butter
apple/pear (optional)

1. Spread one side of each slice of bread with butter.
2. Top two slices with cranberry sauce and brie.
3. Grill according to your preference.
4. Serve and enjoy!

{raspberry, dark chocolate, and brie}

 
raspberry, dark chocolate, and brie
from ambitious kitchen

makes 2 sandwiches

4 slices of sourdough
2 oz favorite dark chocolate
3 oz brie
1 pint raspberries (or strawberries would be good too!)
butter

1. Spread one side of each slice of bread with butter.
2. Top two slices with chocolate, raspberries, and brie.
3. Grill according to your preference.
4. Serve and enjoy!

That wraps up this wonderful week of grilled cheese sandwiches!  Did you find one you want to try?  Do you have any you want to share?  I'd love to hear from you!

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grilled cheese | spinach, roasted pepper, and feta

Putting all the makings of my favorite salad ingredients on a sandwich?!   That was a no-brainer....

{almost too beautiful to eat... almost}

one year ago:  crushed peas with smoky sesame dressing

spinach, roasted pepper, and feta grilled cheese
from grilled cheese social

makes 2 sandwiches

4 slices multi-grain bread
4 oz crumbled feta
1 cup fresh spinach
6 oz roasted red peppers
Fresh ground black pepper
Mayonnaise

1. Spread a thin layer of mayonnaise on one side of each slice of bread.
2. Layer half of ingredients on two slices of bread.
3. Close the sandwich.
4. Grill according to your preference.
5. Enjoy!

Have you ever thought to put exotic ingredients in your grilled cheese?  Me neither!

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grilled cheese | roast beef and smoked gouda

I love Gouda; it's one of my favorite cheeses.  When I saw this recipe, it was different so I wanted to try it.  I was so obsessed with this sandwich, I had it four times--in one week!

 {roast beef and smoked gouda}

 {making the sandwich--the caramelized onions are what makes this delicious!}

 {serve with a delicious bowl of soup for an easy meal}

one year ago:  beef and broccoli

roast beef and smoked gouda
from running to the kitchen

makes 4 sandwiches

2 large onions, sliced
4 tablespoons butter, divided
2 tablespoons fresh sage, coarsely chopped
8 slices of sourdough bread
1 pound sliced roast beef
8 slices smoked Gouda

1. Melt 2 tablespoons of the butter in a large skillet over medium heat.  Once the butter is melted, add the onions and caramelize until browned.  Turn off heat and add sage.  Allow to sit for about 3 minutes.
2. Use the remaining tablespoon of butter to spread on one side of each slice of bread.
3. Layer one slice of cheese on each slice of the bread.
4. Next lay the roast beef on top of the cheese.
5. Spoon some of the onions (you may have extra) on top of the roast beef.
6. Top the other slice of bread/cheese.
7. Grill according to your tastes: panini press, on top of the stove, or in the toaster oven.  Here is a tutorial on each method.
8. Serve and enjoy!

I prefer a hot sandwich over a cold one any day (unless it's made to be cold like egg salad or chicken salad).  Are you a classic grilled cheese person, or do you like to experiment?

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how-to | make grilled cheese sandwiches

April 7th is National Grilled Cheese Day so I thought I would make a week of it and explore the wonderful world of grilled cheese because (let me be honest) who doesn't love to eat a grilled cheese sandwich?!

The most important part of a grilled cheese sandwich is how you make it.  There are three ways to make a grilled cheese, and I have broken down each into some simple steps!

 {the pan method before and after}

the pan method

1. Heat a non-stick pan to medium-high.
2. Thinly spread mayo on the OUTSIDE of the sandwich.
3. Place sandwich in pan and press down with a spatula.  You don't need to keep constant pressure (unless you want to), but I alternated about 15 seconds between each sandwich.
4. Check after 1 minute; if sandwich is browned to your liking, then flip and repeat the pressing.
5. Serve!

 

 {the panini press/electric grill method before and after}

the panini press/electric grill method

1. Plug in grill and heat to medium-high.
2. Thinly spread mayo on the OUTSIDE of the sandwich.
3. Place sandwich on grill and close.
4. Cook for 2-3 minutes or until desired doneness is reach.
5. Serve!

 {the toaster oven method before and after}

the toaster oven method

1. Heat toaster oven to broil.
2. Place each slice of the sandwich in toaster oven (open as in the the above before picture).
3. Toast until cheese melts/browns.
4. Allow sandwich to cool for about 5 minutes then press together.
5. Serve!

I loved the toaster oven method for years, but I must confess that I really love the pan or panini method much better!

How do you prefer your grilled cheese sandwich?  Is there a method that you use that I didn't mention?  I'd love to hear it!


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parmesan crusted chicken

I cannot even express how easy and delicious this chicken was.  I was so addicted to this, I made it 4 times in two weeks.  The crust on this chicken was crispy yet flavorful.  In fact, I might be making this again for dinner tonight....

 {Parmesan crusted chicken}

 {I served it with my two favorite veggies!}

Parmesan Crusted Chicken

Makes 4 servings

2 pounds chicken thighs, boneless and skinless
1/2 cup Parmesan cheese
1 cup mayonnaise
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt & Pepper

1. Preheat oven to 400.
2. Place chicken in a baking dish.
3. Mix remaining ingredients together.
4. Spoon Parmesan mixture over chicken.
5. Bake for 35 minutes; then turn off the oven and open the door for about 5 minutes.
6. Serve.

Do you have a recipe that you make that is so easy and delicious?  I'd love to hear it!

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spicy squash salad with lentils and feta

I originally made this as part of my Thanksgiving series, but my family didn't care for it.  Mainly because none of us like goat cheese, and this recipe called for goat cheese so I used it.  *smack hand to forehead*  I can't tell you what I was thinking when I did that....

So I made it again with feta cheese (still goat cheese but brined to get the strong taste calmed down), and we all loved it much better.  This hearty salad is almost a complete meal in itself; you could add some grilled chicken or steak; you could serve it with some more vegetables for a meatless meal.

{spicy squash salad with lentils and feta}

{close-up}

spicy squash salad with lentils and feta
from smitten kitchen

Serves 6 as an appetizer, 3 as a main

3/4 cup black or green lentils
6 cups peeled, seeded and 1 inch cubed butternut squash (local from about a 2-pound squash)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon coarse salt
4 oz feta cheese
1/4 cup thinly sliced mint leaves (optional; I used this, but added it after I took a photo)
2 tablespoon red wine vinegar, plus additional to taste
4 cups baby arugula (I skipped this because I forgot the recipe called for it--didn't miss much)

1. Preheat oven to 400°F. 
2. Toss squash or pumpkin cubes with 2 tablespoons oil, cumin, paprika and salt. 
3. Arrange in a single layer on baking sheet and roast 20 minutes. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool.
4. Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. 
5. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool. 
6. Combine lentils, pumpkin, feta cheese, vinegar, and 1 tablespoon oil. 
7. Season with salt and pepper and extra vinegar, if desired (we felt it needed it). 
8. Serve immediately by dividing among plates.  This salad is not great cold so if you make it beforehand, let it sit out for about 1 hour before serving.

Do you have any hearty salads that you love to make?

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Brie en Croute

My family loves cheese.  My mom and I share a special fondness for brie, and when I introduced her to this Brie en Croute, that just made her life (not exaggerating).  Brie en Croute simply means that it is wrapped in a pastry dough, baked with a sweet or savory sauce, and then served with crackers.  We make this a few times a year because it is so indulgent, but completely worth the food coma afterwards!

 {Brie en Croute}

 {Getting the ingredients together}

 {Top the Brie with your favorite fruit jam--I used a Pineapple Habanero Jam my mom had from CostCo, but I've had t with strawberry, raspberry, and peach jams before!}

 {Wrapping the Brie in puff pastry and decorating it (not necessary, but pretty)}

 {Baked Brie}

 {Serve the warm brie with crackers}

Brie en Croute

Makes 8 servings

1 package puff pastry, thawed
1-13 oz wheel of Brie (60% cream)
1/2 cup fruit jam, jelly or preserves (strawberry and raspberry are traditional, but I've had it with several different fruit spreads and loved them all!)
1/2 cups nuts (optional and almonds are best)
Milk (optional but makes pastry shiny and caramelizes it)
Crackers

1.  Preheat oven to the temperature on the puff pastry box.
2.  Unwrap puff pastry and place one on a baking sheet.
3. Place Brie on the puff pastry and cut the puff pastry into a circle around the Brie leaving about 1 inch of dough all around (I used a pizza cutter).
4. Remove Brie and place the second sheet on the baking sheet.  Then place cut dough on top, and cut the dough into a circle. (You should have two circles in similar shape to wrap Brie)
5. Remove one dough and place Brie on top.
6. Add fruit spread and nuts.
7. Place second dough on top and pinch the two seams together.
8. If decorating, cut from the excess dough.  Using a brush, brush the top with milk and add decorations then coat with milk.  Or if not decorating, you can still coat with milk to get a shiny baked surface.
9. Bake for 35-45 minutes or until puff pastry is browned.
10. Serve with crackers.

This is perfect for parties because you can prep this ahead of time and then pop it in the oven as an appetizer or even dessert!

Do you have any deliciously indulgent recipes that you only make at certain times of the year?

The winner of the garlic press is Leah!  An email has been sent to the winner!  Congratulations and thanks for reading and supporting me!

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Smoked Salmon Goat Cheese Scramble

When I found out that August was National Goat Cheese month, my first reaction was "I hate goat cheese!"  But then I stopped myself.  I remember the last time I had it (4-6 years ago, I didn't like it), and I knew it was time to try it again.  Your taste buds change every 5-7 years, and as you get older, the more bitter foods you like.

 {Smoked Salmon Goat Cheese Scramble}

I knew that there was a goat cheese stand, Bleugrass Chevre, at the Farmer's Market with free samples so I gave it another try.  I liked it surprisingly; I liked it enough to buy it.  I even found a recipe that looked delicious with goat cheese in it.  I even have some left over for another recipe.  My motto always has been and will be--try new foods!!!

{I bought the garlic-chive goat cheese}

As I sit here eating this (literally), I'm loving how the strong salmon and goat cheese flavor compliment each other.  I'll also divulge that I ate every. bit. of. this.  Yes--all two servings!

 {Cooking the eggs}

 {Side view}

One year ago:   Blueberry Cornmeal Cake

Two years ago: Peach Sangria

 

Smoked Salmon Goat Cheese Scramble
from Tori Avey

Makes 2 servings

4 eggs
1 tablespoon milk
1 tablespoon butter 
1/3 cup (2 oz) sliced smoked salmon cut into small pieces
2 oz goat cheese
1 teaspoon chopped fresh dill
Salt and pepper to taste
Labaneh cheese or sour cream (optional)

1. Whisk eggs and milk together for 1 minute.
2. Heat butter in a pan until melted.
3. Add salmon and cook for 1 minute.
4. Add eggs, dill, and goat cheese.
5. Taking a spatula, every 1 minute, scrap from the outside edge to the center all the way around.  this allows the uncooked egg to flow in and cook.
6. When eggs are about 90% done, chop up the middle and spread it evenly in the pan.
7. Flip eggs once.
8. Season to taste (I only added pepper) and serve. 

I encourage you to try goat cheese because you might surprise yourself and love it!  I know that I did!

Do you try foods that you don't like every so often?  Have you ever changed you mind about something?

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Jalapeno Cheese Stuffed Chicken

Jalapenos + cheese + bacon + chicken = winning combination and two thumbs up in the hubby's eyes.  I must say, he might not come up with the healthiest recipes in this world, but he does make being bad taste so good!

 {Jalapeno Cheese Stuffed Chicken}

 {Chicken wrapped and ready for the oven!}

 {Jalapeno Cheese Stuffed Chicken top view}

Jalapeno Cheese Stuffed Chicken

Serves 6

1-8 oz package of cream cheese, softened
2 jalapenos, finely diced (scoop the seeds out of one to reduce the heat if you want)
3 cloves garlic, minced
2 pounds chicken thighs, boneless and skinless
1 pound bacon

1. Preheat oven to 450.
2. Mix jalapeno, cream cheese, and garlic together until well combined; season to taste with salt and pepper.
3. Take each chicken thigh and lay it out.
4. Evenly divide the jalapeno cream cheese mixture amongst the chicken thighs.
5. Roll up the chicken thighs around the cheese and wrap with 3 slices of bacon; secure with a toothpick.
6. Place chicken in a greased baking dish.
7. Bake for 30-40 minutes or until chicken is done (at 160 degrees) and bacon is crispy. 

Does your spouse help with cooking and/or coming up with recipes?

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Chicken Parmesan

I hope everyone had a great weekend, and all you dads had a great Father's Day!

If you missed it, head over to HerKentucky for my KY Bourbon Barrel Beer Cheese recipe in celebration of the Winchester Beer Cheese Festival!

So this is more of an undone Chicken Parmesan.  What do I mean?  Well, the chicken isn't breaded and fried first!  Not only unhealthy, but it's also time consuming.  Instead, I browned some bread crumbs and sprinkled them on top because if not, you would end up with soggy chicken.  That's not good!

 {Chicken Parmesan}

 {Layering the ingredients in the crock-pot}

Chicken Parmesan

Makes 4 servings

2 pounds chicken thighs, boneless and skinless
1 recipe of homemade marinara sauce (1-16 oz jar of marinara sauce)
3 cups shredded mozzarella cheese
3 tablespoons butter
1/2 cup breadcrumbs
1/4 cup Parmesan cheese

1. Place a thin layer of sauce on the bottom of the crockpot.
2. Place chicken on top of sauce.
3. Cover chicken with 2 cups of cheese.
4. Top cheese with remaining sauce.
5. Cook on low for 6-8 hours or until chicken is done.
6. In a small saucepan, heat butter until melted.
7. Add breadcrumbs and toast until browned.
8. Add Parmesan cheese to the breadcrumbs and remove from heat.
9. Serve chicken with sauce, sprinkled with more cheese (if desired) and with 2 tablespoons toasted breadcrumbs.

I am no stranger to Chicken Parmesan; I've made it too many times to count!  In fact, the hubby said this was the version that he loved the best!  I had to agree; I didn't mind eating this for lunch for two days straight!

Have you tried making Chicken Parmesan?  Have you tried an undone version like this?

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KY Bourbon Barrel Ale Beer Cheese

 Originally posted on HerKentucky!

A while ago, I shared our family's original beer cheese recipe with a German beer.  Having lived in Lexington, KY for several years, I had to use my favorite beer of all time and make our beer cheese.  The hubby prefers if with the KY Bourbon Barrel Ale compared to the German beer, and I have to admit, that it might be my favorite too!

 {KY Bourbon Barrel Ale Beer Cheese}

 {Gathering the beer and cheese}

 {I made a double batch which required 3 pounds of cheese!}

 {You want to release the carbon from the beer which happens in stages.  The picture on the left is when the beer first gets poured into a pan.  As you heat the beer up, it begins to foam which means it's releasing the carbon (right picture)}

 {It takes about 5 minutes for all the carbon to release, and you will think that the beer will overflow the pot (picture left).  Then you will begin to see beer again meaning that it's almost cheese time! (picture right)}

 {Add the cheeses in batches, making sure to whisk constantly so it doesn't burn!}

 {Add the spices and garlic}

 {Try not to eat it all at once}

 {Reward yourself with a ham and beer cheese sandwich!}

KY Bourbon Barrel Ale Beer Cheese

Makes 1.5 pounds (16 servings)

Prep time: 10 minutes
Cook time: 20 minutes


8 oz KY Bourbon Barrel Ale
8 oz cream cheese
16 oz extra sharp white cheddar
2 cloves garlic, minced
1/4 teaspoon Worcestershire
1/2 teaspoon mustard
pinch of cayenne
Salt and pepper

1. Heat beer in a saucepan to release the carbonation.  The beer will get very foamy as it does.  When you can see the beer again, the carbonation has been released, and then you can get to the adding cheese!
2. Add cheese and whisk until completely melted.  DO NOT WALK AWAY!
3. Remove the beer cheese from the heat, and add the remaining ingredients.
4. Season with salt and pepper.
5. Serve with pretzels, on sandwiches, with veggies, on burgers, by the spoonful directly into the mouth....  Use your imagination!!!

The Winchester Beer Cheese Festival is this weekend in Winchester, KY (which is why I've posted this!)!  Is anyone going?  I've heard there were around 12,000 people there last year!

Do you like/love/are-obsessed-with beer cheese?  My family--obsessed!

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TexMex Mac and Cheese

I might have a thing for pasta and cheese....  (see here and here).  It's the perfect combination!  What can I say?!  I made this because it has everything you could want in a meal plus you can add more vegetables to make this a stellar recipe!  The hubby LOVED this dish; he said it tastes like Redneck Chili.  Yeah--I said what do you mean?  Apparently, some people add pasta to their chili to stretch it.  I learn something new from him every day, I swear.

 {TexMex Mac and Cheese}

 {Put most of it in the crock-pot to heat while you are gone and add cooked pasta later!}

{TexMex Mac and Cheese before optional toppings}

TexMex Mac and Cheese

Serves 8

Prep time: 30 minutes
Cook time: 6-8 hours
Assembly time: 10 minutes

1 pound lean ground beef (optional--use 2 cans of beans to make this vegetarian)
1 large onion, chopped
16 oz jar salsa (your favorite)
8 oz cream cheese
4 oz canned green chile peppers
1 cup black olives, sliced
15 oz black beans, drained and rinsed
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
4 cups shredded Mexican blend cheese
8 oz dry macaroni
Optional toppings like cilantro, sour cream, more cheese

1. In a large pan, cook beef and onion until meat is done.
2. Add salsa, cream cheese, chile peppers, olives, black beans, garlic powder, and cumin to the meat mixture.
3. Heat until cream cheese is incorporated.
4. Chill overnight.
5. Turn the crock-pot on low.
6. Add meat mixture to crock-pot; stir in Mexican cheese.
7. Cook on low for 6-8 hours.
8. In the last hour of cooking, cook pasta according to package directions.
9. Add pasta to meat mixture after it has been drained.
10. Stir until pasta is combined with meat mixture.
11. Serve with optional toppings.

I'll be having a crazy week because it's my first month end with my new company!  I hope that your week is great!

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Shaved Asparagus Pizza

For Mother's Day I made my mom lunch.  I made her this pizza because it combines everything she loves--cheese, asparagus, and pizza.  This pizza was easy and so delicious!  We are already making plans to have this pizza again with different combinations of vegetables!

 {Shaved Asparagus Pizza}

Asparagus was courtesy of the Farmer's Market which I did not get a picture because my hands were full of bouncing puppy and flowers (I love getting flowers from the local market!).  I also apologize for the pictures.  I forgot my camera, and my god-dog ate my mom's so I used my phone's camera.

 {Shaving asparagus}

 {Pile of shaved asparagus}

 {Gathering toppings for pizza}

 {Pizza before it was baked}

One year ago:  Sweet and Spicy Roasted Cauliflower Salad

Shaved Asparagus Pizza
from smitten kitchen cookbook

Makes 1-12 inch thin crust pizza

Prep time: 40 minutes
Assembly time: 8 minutes
Cook time:  15 minutes

1 recipe rush hour pizza dough
1/2 pound asparagus spears (or other vegetables of your choice like spinach and mushroom)
1/4 cup grated Parmesan
8 oz fresh mozzarella, sliced
2 cloves garlic, sliced
1 green onion, thinly sliced

1. Make pizza dough.
2. Meanwhile, prepare asparagus.  Do not cut off the ends as these will be your "handles" as you peel the asparagus.  Holding a single spear by its tough end, lay it flat on a cutting board.  Use a vegetable peeler, create long shavings of asparagus by drawing the peeler from the base to the top of the asparagus stalk.  Repeat with remaining stalks, and don't worry if they are not all even!
3. Preheat oven to 500 with pizza stone inside the oven. 
4. Roll out pizza dough.
5. Take the pizza stone out once hot and sprinkle cornmeal on the stone to prevent the pizza from sticking.
6. Transfer dough to the hot pizza stone.
7. Working quickly, sprinkle Parmesan on top of dough followed by placing mozzarella on top of Parmesan.
8. Sprinkle garlic over cheeses.
9. Top everything with the shaved asparagus.
10. Bake pizza for 10-15 minutes or until edges are browned, cheese is bubbly, and asparagus slightly charred.
11. Sprinkle pizza with green onions and some grinds of pepper.
12. Serve. 

I am so happy to announce that the winner of the salt and pepper grinder giveaway is Michelle!  I have sent the winner a message so I can send them their wonderful prize!

I want to thank everyone who has supported this blog by reading or helping be my food guinea pigs!!!  Here's to another year of blogging! <3

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