because what is life without good food?

Posts tagged “Cheddar

Turkey Tomato White Cheddar Melt

Smoked Turkey Tomato White Cheddar Melt

This is the sandwich I made with the Roasted Pepper Tomato Tapenade.

It is simply delicious and it’s something you can totally make in a rush. If you’ve got the tapenade in your fridge, the sandwich comes together in a few minutes. All you need is a whole wheat bun, some turkey, sweet onion, fresh garden tomato and some extra sharp white cheddar cheese. If you have a couple large basil leaves that is an excellent finishing touch.

I had about 30 minutes between errands and my daughter’s dance class last weekend to make myself and her something to eat. This is what I made for ME because while I had fed the kids breakfast, I ran out of time to feed myself, so by lunchtime I was starving. In a rush, I started grabbing things from the fridge and this was what became of it.

I managed to snap a few photos somehow before I chowed it down and ran out the door to get my girl to her dance class.

Turkey Tomato White Cheddar Melt

Turkey Tomato White Cheddar Melt

For each sandwich (two halves):

  • 1 whole wheat bun, sliced in half, lightly toasted
  • Roasted Pepper Tomato Tapenade (recipe here)
  • Thinly sliced sweet onion
  • A couple very thin slices natural smoked turkey
  • A slice or two of fresh garden tomato for each side
  • Slices of extra sharp white cheddar cheese
  • A couple large fresh basil leaves (or several smaller ones)

Directions:

  1. Slice each half of the bun with a good layer of roasted pepper tomato tepenade.
  2. Set it on a baking sheet, then arrange several thin slices of sweet onion on top of the tepenade.
  3. Cover with the thin slices of smoked turkey and then a slice or two of tomato (whatever fits!). Top the tomato with a couple slices of white cheddar cheese.
  4. Bake at 400 until the cheese is good and hot and bubbly and melty.
  5. Top with a couple fresh basil leaves. Enjoy!

Turkey Tomato White Cheddar Melt

This recipe was shared at Melt in your Mouth MondayTotally Tasty TuesdayTuesday Talent ShowTasty TuesdayShow & Share WednesdayCast Party WednesdayNewlyweds Recipe LinkyThursday’s Treasures, Friday Food Fight and All my Bloggy Friends.


Happiness & a Mushroom Tomato Skillet Frittata

Smoky Mushroom & Tomato Skillet Frittata

Last night my facebook page zoomed past 10,000 “likes” when I wasn’t looking. I was out having a glass of wine with my friend, talking out all the things we needed to talk about, sharing things we probably wouldn’t ever tell anyone else.

How did it zoom by without me so quickly? I think it’s because I’ve been doing an A-Z health challenge on my facebook page. Every day there is a letter, you choose one thing that starts with that letter and share the health benefits of your chosen thing. A was Avocado, B was Basil, C was Cilantro, D was Dill. E was Eggs. F was Flax. Yesterday was G and I chose Garlic. Somewhere along the way I invited my foodie friends to join in and share facts or recipes on my page. That’s when things really got fun. Suddenly I wasn’t talking to myself anymore … everyone was joining in and we had such a spread of beautiful recipes and wonderful conversations going on everywhere.

10,063 likes on facebook

Today is the letter H and because I’m so HAPPY, I’ve asked everyone to share what makes them happy. And I thought I better take a minute to share what makes me happy. Each and every one of you that comment, visit, or like me on facebook or Pinterest or twitter: you make me happy. You are what makes all of the time and effort I put into this blog worthwhile.

What makes me happy?

Snuggling, hugs, curling up with my cat, the many shades of green leaves on the trees, joking with my son, hearing my daughter sing, seeing her dance, visiting my parents, talking with my sisters, playing with my nieces and nephews, going for long walks and hikes in beautiful, natural spaces, a text or visit from a friend, yoga, a genuine smile. Art. Live music. Singing. Beautiful architecture. History and Books. Sunrise on the lake.

Beautiful morning at Big Stone Lake

Thunderstorms and rain, rainbows, blue sky, clouds, flowers, sunshine, seeing a deer or beautiful bird or a bat flying in the sky. Dragonflies and butterflies. Mountains. Plants. ANYTHING purple. Looking at the stars somewhere away from the city where you can see so many more of them. Riding on a boat, canoeing, sailing. Swimming. Camping. Dancing. The sound of waves and the feel of water and sand on my toes. Opening the windows and feeling a slight breeze through my house. Travelling. Meeting new people and seeing new things, trying new foods and seeing the world from a different perspective. Coming home. Breathing freely. Being healthy and so grateful to be alive.

A hot cup of chai on a chilly morning, dinner on the patio, a really good smooth dark chocolate. Having a drawer full of different wonderful cheeses, a bottle of wine and several lovely dark beers in my refrigerator. Picking berries, vegetables, herbs or flowers and eating them fresh. Hot soup and the smell of fresh bread baking on a cool or rainy day. Thai food. Or Mexican or Greek or anything funky and ethnic. Baking cinnamon rolls with my daughter, making up new recipes with my son. A beautiful salad. Little toasts! Pizza. Cold sweet ice cream on a hot day. Cooking. Having a handsome man cook for me and rub my back or my feet. Growing herbs. Foraging. Writing and reading and sharing with all of the wonderful foodies that have graced my life with their presence.

Smoky Mushroom & Tomato Skillet Frittata

Smoky Mushroom Tomato Skillet Frittata

Cheese is one of those things that send me into a happy oblivion. Dofino cheese noticed this and sent me a bunch of cheeses. One of the cheeses they sent me was this smoked havarti which is very creamy and has an intense smoky taste, which blends so well with mushroom, tomato and eggs and a bit of smoky bacon.

  • 1 teaspoon of butter
  • 2 cups mushrooms
  • 1/4  – 1/3 cup chopped onion
  • 1 medium tomato, chopped
  • 1 cup fresh spinach or swiss chard
  • A small handful of fresh herbs (basil, oregano, thyme)
  • 2 – 4 eggs (depending on how fluffy you want your frittata … I used 2, but it was a little flat)
  • 1 slice lean bacon, fried crisp, cooled and crumbled or chopped
  • 1 cup shredded cheese (sharp cheddar, smoked havarti, & asiago, mixed)

Directions:

  1. In a skillet pan, melt the butter, then add the mushrooms. Sautee for a few minutes, add the tomato & onion. Cover and cook for a few minutes, then uncover and sautee until the onions are soft. Add the spinach and sautee briefly until wilted.
  2. Put the vegies in a bowl, mix with the herbs, and set aside. Clean out the pan. In a small bowl, whisk the eggs with a spoonful of water for each egg. Sprinkle with Red Robin Seasoning (or just salt) and freshly ground pepper.
  3. Heat the skillet to medium heat and spray with cooking spray. Pour in the eggs and let them cook for just a moment to start setting up. Quickly spread the vegie mixture over the eggs, sprinkle with bacon and top with the shredded cheese. Reduce the heat to medium low, cover and let cook till the cheese is melted. Remove from heat and serve immediately in wedges.

Smoky Mushroom & Tomato Skillet Frittata

What makes you happy? I would love to know!

This recipe was shared at Share It SaturdaysScrumptious SundaysRecipe of the WeekKatherine Martinelli’s Tomato Bloghop and Everyday Mom’s Meals.


Cheddar & Smoked Gouda Roasted Vegie-wich

Cheddar & Smoked Gouda Roasted Vegie Sandwich

Do you want to know a secret? Those Tarragon & Sunflower Roasted Vegetables that I shared the other day? There’s a way to make them even better … I didn’t think it was possible, but my gosh they make an incredible sandwich. Put them on a good bun and then melt smoked cheese over the top and oh my gosh it’s heaven. I’m telling you, you really need to try this.

It was Ann at the Fountain Avenue Kitchen that gave me the idea when she posted her Grilled Pesto Veggiewich, which looks totally yummy, and I LOVE that word: vegiewich! I didn’t have any of that gorgeous multi-grain bread, and I don’t have a panini maker, but I have some really good hot dog buns left over from our camping trip and I have a fridge drawer full of gourmet cheeses from Dofino cheeses that are just dying to be made into something delicious.

And thus a new sandwich is born. I have made this sandwich twice already and I’m going to have another one for lunch today. If you really must, you could add some chicken or something, but trust me, you won’t miss the meat. The vegies and cheese are just divine. It tastes like there’s some magical sauce in there, but I didn’t add any sauce.

Cheddar & Smoked Gouda Roasted Vegie Sandwich

 Cheddar & Smoked Gouda Roasted Vegie-wich

  • Good quality homemade or bakery buns (white or whole wheat … whole wheat of course is healthier)
  • A bunch of Tarragon & Sunflower Roasted Vegetables
  • Smoked gouda cheese, shredded
  • Sharp cheddar cheese, shredded

Directions:

  1. Take your bun and pile a bunch of the roasted vegetables on it. Shred and mix the cheeses, then cover the vegies with the lovely cheese.
  2. Set the bun on a baking sheet, set it in the oven (or toaster oven) and bake at 350 for 10 minutes or so or until the cheese is nicely melted, the bun is toasted, and the vegies are hot.
  3. Take the vegiewich and put it on your plate and gobble it up while it’s still hot. A little bowl of melon is a lovely accompaniment. Have napkins handy because it might get a little messy …

Cheddar & Smoked Gouda Roasted Vegie Sandwich

This recipe was shared at Thursday’s Treasures, Everyday Mom’s Meals and Share It Saturdays.


Bacon Cheddar Spinach Dip

{a guest post for The Black Peppercorn}

Bacon Cheddar Spinach Dip

My friend Steve over at the Black Peppercorn is off on vacation, so I’m helping tend his blog while he’s away!

Steve is a great blogger who has some great recipes and beautiful photography. I’m proud to count him as one of my foodie friends.

So pop over to the Black Peppercorn for the recipe!

Bacon Cheddar Spinach Dip Recipe

This recipe was shared at Totally Tasty TuesdaysCast Party Wednesday, and Weekend Potluck.


Cheddar Chile Chicken Avocado Sandwich on Focaccia

Cheddar Chile Chicken Avocado Sandwich on Toasted Focaccia

I had PLANNED to eat a salad today for lunch, but then the thunderstorms came … loudly announcing their arrival then drenching the world with a sudden rush of raindrops. It was wild and refreshing, definitely needed … but chilly. So the salad I thought would be just perfect for a hot summer day didn’t quite seem like the thing to eat just now. Soup sounded more fitting, but I didn’t want to cook a pot of soup, knowing more hot summer weather is just around the bend.

Right after the thunderstorms came a burst of sunshine. The plants and trees and grass were just beaming with happiness after the rain. You can water them, and they’re okay with that, but they just revel in a good, drenching rain.

I decided on a sandwich. A nice hot sandwich with a bit of spice. If you are lucky enough to have a whole roasted green chile pepper from New Mexico on hand, that would be the perfect addition …

Cheddar Chile Chicken Avocado Sandwich on Toasted Focaccia

Cheddar Chile Chicken Avocado Sandwich on Toasted Focaccia

  • 2 oz. low-fat cream cheese
  • 1/4 cup light mayo
  • 1 teaspoon green chile powder or 1 Tablespoon finely chopped roasted green chile
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Focaccia bread, sliced horizontally
  • Cooked chicken breast, sliced (or chicken or turkey sandwich meat)
  • Slices of cheddar cheese
  • Onion, sliced thin
  • Tomato slices
  • Lettuce
  • Ripe Avocado

Mix the cream cheese, mayo, green chile, onion powder and paprika. Spread this mixture lightly on the bottom of the focaccia bread, the arrange the sliced chicken to cover the bread. Cover the chicken evenly with sliced cheddar cheese, then set in the oven (or toaster oven) and bake or broil till the cheese is melted and bubbly.

Meanwhile, mash the avocado with a bit of the chile mayo spread and toast the top half of the focaccia. Spread a good thick layer of the mashed avocado on the toasted top half.

Take the bottom half of the sandwich out of the oven when it’s done and top with sliced onion, tomato, lettuce and the top half.

Enjoy immediately.

Cheddar Chile Chicken Avocado Sandwich on Toasted Focaccia

This recipe was shared at Cast Party WednesdayNewlyweds Recipe LinkyFull Plate ThursdayIt’s a Keeper ThursdayTastetastic Thursday, and Weekend Potluck.


Grilled Beer Cheese Sandwich

Grilled Beer Cheese Sandwich

It’s time for the Crazy Cooking Challenge and this month the challenge was to find another blogger’s recipe for Grilled Cheese and make it and blog about, posting it TODAY! I was so sad because I forgot … until Tina said I have all night to make one and get it posted! So yes, I’m in a bit of a scramble to make my sandwich, but I found the PERFECT recipe …

It’s one of my favorite favorite soups … but in a sandwich! Ooh yes! Beer & cheese! What could be better? and OMG this is some serious goodness on a sandwich. Heaven on bread …

Grilled Beer Cheese Sandwich

I should have known, but wasn’t quite prepared for the sweetness of the onion, which, since I didn’t have any beer bread, I caramelized in dark beer. The combination of that sweetness with the spicy garlic peppercorn mustard I used & the sharp cheddar cheese and then that crunch factor from the toasted bread. I just wasn’t ready for this taste explosion, even after sampling quite a few of the onions as I cooked. I grabbed a Leinenkugel Creamy Dark for this … one of my favorites from Leinenkugel.

Grilled Beer Cheese Sandwich

Grilled Beer Cheese Sandwich

Adapted from Honest Fare

  • Thinly sliced yellow onion (I cut up the whole onion, since I know how much they cook down when you caramelize them)
  • 1/2 cup dark beer
  • Olive oil and/or butter
  • Worcestershire sauce
  • Salt
  • Freshly ground black pepper
  • Some fresh oregano (I used several sprigs from my little plant)
  • Beer bread … but I don’t have any beer bread! So I used French …
  • Sharp cheddar cheese
  • Garlic Peppercorn (or Dijon) mustard

Directions:

  1. Heat a frying pan over medium heat, add about 1/2 teaspoon of olive oil and swirl around to coat the bottom of the pan. Add the onions and cover to cook for a minute or two.
  2. Uncover the pan and stir, stir, stir. When the onions start to brown and stick to the pan, add a splash of beer, cover for a minute, then uncover and stir until the beer is evaporated. Add another splash of beer and do that whole thing again. I did this four times.
  3. Once the beer is gone, add a splash of worcestershire sauce and continue to cook and stir those onions until they are totally limp and caramelized. Season with a little sprinkle of salt and some freshly ground pepper and fresh oregano leaves.
  4. Spread one side of bread with a thin layer of mustard, cover with sliced cheese, a healthy pile of onions, then more cheese and the other side of bread.
  5. Heat a clean pan over medium-low heat and add about a teaspoon of butter and a teaspoon of olive oil to coat the bottom of the pan.
  6. Set the sandwiches in the pan, cover and cook for just a few minutes till brown on the bottom, then flip, cover and cook for a few minutes till brown on the other side and the cheese is melted.
  7. Enjoy! It’s best with a cold, dark beer, of course!

Grilled Beer Cheese Sandwich

Photobucket

This post is part of the Crazy Cooking Challenge, Powered by Linky Tools

Click here to see all the other great Grilled Cheese Sandwiches in the Cooking Challenge!

This recipe was also shared at Totally Tasty TuesdaysTuesday Talent Show,  Cast Party WednesdaysTastetastic Thursday and Newlyweds Recipe Linky.


Chile con Queso y Frijoles

That’s “Mexican Cheese Dip with Beans” for those of us who don’t speak Spanish (and by the way, I don’t speak Spanish … I know a few words … cerveza, queso, chile, frijoles, “Donde es el banos?” and “No habla Espanol” … but that is it!)

Chile con Queso y Frijoles (Mexican Cheese Dip with Beans)

I have been craving some good spicy queso all day today … well, queso or bean dip, I wasn’t quite sure which … so I made both! I just put them together in one.

I used to make Chile con Queso with Velveeta or a can of cheddar cheese soup, but I’ve become increasingly more distrustful of the extra preservatives and things they put in pre-packaged foods, so I decided to make one without that pre-made cheesey stuff. Really, it wasn’t much more difficult, and it turned out just as (if not more) delicious than any Queso I’ve made before. It’s a creamy, cheesy spicy dip that would be perfect for Cinco de Mayo or any fiesta … or for a night alone without the kids (which is me tonight … ah! a little solitude is good for the soul sometimes …)

Chile con Queso y Frijoles (Mexican Cheese Dip with Beans)

Chile con Queso y Frijoles (Mexican Cheese Dip with Beans)

  • 1 Tablespoon extra virgin olive oil
  • 1 cup of onion, chopped fine
  • 2 cloves garlic, peeled and chopped fine
  • 1/4 cup flour
  • 1 cup lowfat milk (I used 1%)
  • 2 cups shredded sharp cheddar cheese (about 4 oz.)
  • 1/3 cup shredded mozzarella cheese
  • 1/2 cup roasted, chopped Hatch green chile (I used extra hot, but use mild if you don’t like things too spicy)
  • 1/4 cup + 2 Tablespoons of your favorite salsa
  • 1 cup refried beans
  • 1 teaspoon Red Robin salt (or just add salt to taste)

Directions:

  1. In a sautee pan or cast iron skillet, heat the olive oil over medium heat till hot. Add the onion and garlic and sautee for a few minutes until the onion is translucent and soft. (If you like a little “crunch” of onion in your dip like me, reserved half of the onion and add it in later.)
  2. Add the flour and stir to coat all the onion and garlic pieces and soak up all the oil.
  3. Pour in the milk and whisk to dissolve the flour into the milk. Cook for a few minutes over medium heat, whisking constantly or until you have a thick white sauce.
  4. Reduce the heat to medium low and add the shredded cheeses. Stir the cheese into the mixture till it’s all melted, then add the green chile, salsa, beans, and Red Robin seasoning.
  5. Serve hot with tortilla chips.

Chile con Queso y Frijoles (Mexican Cheese Dip with Beans)

Guess who got her fingernails painted purple at the teenage slumber party last night?

This recipe was shared at Cinco de Mayo FiestaWeekend Potluck, Sweet & Simple SundaysEveryday Mom’s MealsTrick or Treat TuesdaysKatherine Martinelli’s Bean Blog Hop and Totally Tasty Tuesdays.


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