Recipe: Best Grilled Cheese Ever

May 16, 2012 by jennifer

I love grilled cheese sandwiches – they are my go-to comfort food. The variations are endless, as long as you master the basics: good bread, good cheese and a good pan. The rest is up to you.

Ingredients:

• Shredded Manchego cheeseShredded Provalone cheeseTomato, sliced thinlyThinly sliced turkey breastMayonaise (I mix roasted garlic into mine)Sliced fresh sourdough or crusty white bread, about ½” thickSpicy (or regular extra virgin) olive oil Unsalted butter

Directions:

1. Spread mayonaise (or preferred spread or puree) on two slices of bread. Place ¼ of each cheese on one slice of bread )on top of spread). Pile as much tomato and turkey as you want on top. Add more of each cheese and then top with other slice of bread. Brush each side of sandwich with spicy olive oil and place on pre-heated pan and cook until cheese is melted and crust is gorgeous and brown.

2. Repeat with remaining ingredients, as many times as you can/need to.

After-Thoughts:

I don’t give exact measurements here as you can make one or you can make a dozen…depending on how hungry YOU are!

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Recipe: Spicy Adobo Mac n’ Cheese

May 16, 2012 by jennifer

A delicious and slightly spicy, comforting macaroni and cheese recipe that will tantalize your taste buds and make your toes curl.

Ingredients:

• 5 cups al dente Orecchiette pasta 2 whole red peppersolive oil2 whole chipotle chilies in adobo + 1 teaspoon of adobo sauce, divided1 ½ cups finely minced leek (white and light green parts)2 garlic cloves, minced6 cured spicy beef sausages, sliced2 tablespoons all-purpose flour½ cup chicken or vegetable stock1 cup 10% cream2 ½ cups shredded GranQueso*1 cup grated fresh Pleasant Ridge Reserve*

Directions:

1. Bring a large pot of water to a boil, add pasta and cook to al dente according to the directions on the package. Drain and set aside.

2. Turn on the broiler in oven. Cut peppers in half and remove the stem, veins, and seeds. Coat lightly with oil and place face down on a pan. Broil 7 to 10 minutes, removing when it has blackened and collapsed. Place in a bowl and cover with plastic wrap. After 20 minutes, scrape off and discard the blackened skin. Slice into 1" long, ¼" thick strips and reserve.

3. Finely chop the chilies. Heat 1 tablespoon of oil in a large, heavy pan over medium-high heat. Add chopped chilies, leeks, garlic and sliced sausage and cook 3 minutes or until onion is beginning to get tender and sausages are browning. Sprinkle with flour; cook 2 minutes, stirring constantly.

4. Preheat oven to 350 F. Reduce heat to medium-low and add stock, cooking for about 3 minutes, or until thickened. Add 1 teaspoon reserved adobo sauce and cream. Stir to combine.

5. Add the GranQueso and stir to melt. Fold in Orecchiette and roasted red pepper slices. Spoon pasta mixture into a 2-quart baking dish coated with butter; top with Pleasant Ridge Reserve. Bake for 30 minutes or until bubbly.

*GranQueso Cheese is similar in taste and texture to Manchego.
**You may substitute Gruyere or Swiss Cheese for Pleasant Ridge Reserve.

Recipe Origin:

A Domestic Goddess original.

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