So here is the winning grilled cheese throwdown recipe – ‘The Redemption’ Grilled Cheese from my friend Naomi. She earned all the glory for this win and although I haven’t actually tried (that whole non-bacon eating thing), it looked and smelled wonderful. Now I just need to find me some maple-flavoured tempeh strips and I’ll be set.
Praise the grilled cheese heavens for this redemption!
Serves 1.
2 slices Multi-grain Bread
2 slices Old Cheddar
3 slices Maple Bacon, cooked
¼ Granny Smith Apple, thinly sliced
1 tbsp Whole Grain Dijon Mustard
1 tbsp Butter
To start, place frying pan on stove over medium heat (or plug the panini press!). Butter one side of each piece of bread. Take one piece of buttered bread and spread on the Dijon (buttered side facing down, of course). Next, layer on bacon, cheese and apple. and finally top with the second piece of bread (butter side facing out).
Place sandwich in the warm frying pan and toast until each side is golden brown. Remove and let sit for 1 minute before slicing and serving.
This was a dee-lightful grilled cheese made by a friend who I fondly call McG. He helped to bring a bit of class to the whole affair with his sundried tomato tapenade and homemade garlic butter.
So thank you, McG, for always keeping us classy.
Serves 1.
2 slices Focaccia Bread
2 slices Jalapeno Monterey Jack
½ Tomato, seeds removed and thinly sliced
2 tbsp Red Onion, thinly sliced
1 tbsp Sundried Tomato Tapenade
1 tbsp Garlic Butter
To start, place frying pan on stove over medium heat (or plug the panini press!). Butter one side of each piece of bread. Take one piece of buttered bread and spread on the tapenade (buttered side facing down, of course). Next, layer on onion, cheese and tomato. And finally top with the second piece of bread (butter side facing out).
Place sandwich in warm frying pan and toast until each side is golden brown. Remove and let sit for 1 minute before slicing and serving. Heavenly!
Here’s my recipe from the recent ‘Grilled Cheese Throwdown’ I hosted with some friends. While it didn’t win, it’s still delicious since really anything with brie and olive focaccia has to be. There, there grilled cheese, I still love you.
Serves 1.
2 slices Black Olive Focaccia Bread
3 slices Brie (about 1/3 of a small wheel)
½ Tomato, sliced
1 tbsp Marinated Peperoncinis, sliced
1 tbsp Butter
To start, place frying pan on stove over medium heat (or plug the panini press!). Butter one side of each piece of bread. Take one piece of buttered bread and spread peperoncinis (buttered side facing down). Next, layer on sliced brie and tomatoes and finally top with the second piece of bread (butter side facing out).
Place sandwich in the warm frying pan and toast until each side is golden brown. Remove and let sit for 1 minute before slicing and serving. Enjoy! Or should I say bon appétit!
Last weekend, I hosted a Grilled Cheese Throwdown. It was heavenly…because hanging out with friends, eating grilled cheese sandwiches…it’s a pretty good gig.
Any who, I know a handsome guy who can cook. That same handsome man is the genius who brought this sandwich into the world. But enough of that. This sandwich is awesome! And although it may have lost the grilled cheese throwdown, on the upside a really tasty sandwich was invented!
So in the end, we all win…we really do.
Serves 1.
2 slices Black Olive Focaccia Bread
3 slices Manchego Cheese
3 slices Maple Bacon, cooked (optional)
2 tbsp Chipotle Mayonnaise
2 tbsp Red Onion, thinly sliced
1 tbsp Marinated Peperoncini, sliced
1 tbsp Garlic Butter
To start, place frying pan on stove over medium heat (or plug the panini press!). Butter one side of each piece of bread. Take one piece of buttered bread and spread on the mayo (buttered side facing down, of course). Next, layer on bacon, cheese, onion and peppers. And finally top with the second piece of bread (butter side facing out).
Place sandwich in the warm frying pan and toast until each side is golden brown. Remove and let sit for 1 minute before slicing and serving.
So we’re in the final countdown (8 more days! Woot, woot!) to the release date of PEAS AND THANK YOU by Sarah Matheny. A vegetarian/vegan cookbook that I’ve book looking forward to for quite a while. This week’s menu is brought you by her website www.PeasAndThankYou.com. One more thing I should mention is that I’m on a hummus kick right now. I’m taking it every day with me to work…I just can’t get enough of that stuff!! Hope you enjoy this week’s menu.
WEEKLY MENU
Dinners:
Lunches:
SHOPPING LIST
- Fresh Veggies & Fruit:
- Tomatoes (4)
- Carrots, bunch
- Jalapenos (2)
- Cilantro
- Cucumber (2)
- Baby Spinach (4 cups)
- Celery
- Eggplant
- Zucchini (2)
- Cherries (1 cup)
- Bell Pepper
- Garlic
- Basil
- Lemon
- Kale
- Apple
- Romaine Lettuce
- Dry & Canned Goods:
- Bragg’s Liquid Aminos (also known as Bragg’s Liquid Soy Seasoning)
- Oregano, dried
- Mayonnaise
- Liquid Smoke (they call it for in the one recipes but I don’t use it – since I don’t like a strong smoke flavour)
- Tahini
- Old Fashioned Oats
- Brown Sugar
- Cinnamon, ground
- Baking Powder
- Olive Oil
- Balsamic Vinegar
- Italian Seasoning
- Spaghetti Noodles, whole wheat
- Spaghetti Sauce
- Paprika or Smoked Paprika
- Garlic Salt
- Salsa
- Onion Powder
- Chili Powder
- Dry Mustard
- Curry Powder
- Prepared Chutney
- Brown Rice (or Quinoa)
- Chickpeas, canned (2)
- Almonds (1/3 cup)
- Cayenne Pepper
- Pecans, halves (1/4 cup)
- Dijon Mustard
- Lemon Juice
- Rosemary, dried
- Stevia
- Chipotles, canned
- Lime Juice
- Coriander, ground
- Cumin, ground
- Agave Nectar
- Soy Sauce
- Applesauce
- Vanilla Extract
- Cranberries, dried
- Taco Shells or Corn Tortillas
- Crackers (my fav are Mary’s Crackers - delish!)
- Dairy:
- Sour Cream
- Milk
- Cheddar Cheese
- Mozzarella Cheese
- Deli:
- Tempeh Bacon (2 pkgs)
- Tofu, silken
- Bakery:
