Strawberry Grilled Cheese

Should this be breakfast? No. Could it be breakfast? Yes. Shoot, we had it for dinner. It should probably fall into the dessert category, but everyone needs a treat for dinner now and then. It feels so sinful. It is decadent and a real treat. Who needs pancakes and waffles when you can have a strawberry grilled cheese!

1 lb strawberries, hulled and sliced
1 tablespoon sugar
4 oz cream cheese
4 oz marshmallow cream
8 slices prepared French Toast
butter

1. In a small mixing bowl mix together strawberries and sugar. Set aside.

2. In another small fixing bowl, beat together cream cheese and marshmallow cream until well combined. Set aside.

3. Spread butter on one side of each prepared French Toast slice. Flip over half of the bread slices. Layer cream cheese mixture, strawberries, and top with more cream cheese mixture. Top with the remaining French Toast slices, buttered-side up.

4. Working in batches, cook the sandwiches until the cheese and strawberries warm and the bread is golden, about 5 minutes.

Rib and Mac Grilled Cheese

This is one of those grilled cheese that everyone should have at least once. We had a leftover rack of baby back ribs so I figured, what the heck, we might as well go for it. It isn't the best grilled cheese I've ever had, but dangit all it is pretty darn good. Heart killer, mouth pleaser.

Ingredients:

Butter
About 2 cups prepared macaroni and cheese, warm
1/2 cup barbecue sauce
1 cup prepared baby back ribs (removed form bones)
8 slices bread
8 slices sharp cheddar cheese

Directions:

1. Mix together rib meat and barbecue sauce.

2. Spread butter on one side of each bread slice. Flip over half of the bread slices. Layer 1 slice of cheddar, about 1/2 cup prepared macaroni and cheese. Top with rib meat and another slice of cheddar. Top with the remaining bread slices, buttered-side up.

2. Working in batches, cook the sandwiches until the cheese melts and the bread is golden, about 5 minutes.

Mozzarella and Provolone Grilled Cheese with Roasted Tomatoes, Kalamata Olives and Grilled Onions

It's National Grilled Cheese month! And I am a grilled cheese lover. This month I'm going all out and making amazing, innovative, and down-right tasty grilled cheese sandwiches.

Today I bring you a pizza inspired grilled cheese. Yet, this sandwich tasted like so much more than a pizza. It was delicious, gooey, and definitely restaurant worthy.

To make 4 sandwiches you will need:

8 slices country artisan bread
4 slices mozzarella cheese
4 big slices of tomato
Salt and Pepper
1 onion, sliced
20 kalamata olives, butterflied
2 tsp dried oregano
2 tsp dried basil
4 slices provolone cheese
Olive Oil


1. Place tomato slices on a foil lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Broil for about 5-7 minutes.

2. Saute onions in a little bit of olive oil over medium-high heat until translucent. About 5 minutes.

3. Assemble sandwiches. Drizzle olive oil on one side of each slice of bread. Stack in pairs with the oiled sides facing each other. Top each stack with mozzarella, then tomato, then onion, then olives. Sprinkle with oregano and basil. Top each stack with provolone. When you are ready to cook them just take the stack, leaving the bottom slice) and place it in the pan. Take the remaining slice and put it on top.

4. Cook over medium heat until each side is browned and cheese is melted.

5. Enjoy!

The Spicy Scrambled Breakfast Grilled Cheese

It's National Grilled Cheese month! And I am a grilled cheese lover. This month I'm going all out and making amazing, innovative, and down-right tasty grilled cheese sandwiches.

Today I bring you the Spicy Scrambled Breakfast Grilled Cheese. It takes all of the components of a delicious breakfast and combines it into one drool-worthy sandwich. I will warn you that it takes some effort, but the it is well worth it. I knew it would be good, but I didn't realize HOW good. One bite and my jaw dropped.

Picture it: Scrambled eggs with onion, jalapeno, and mushroom topped with crumbled bacon sandwiched between two slices of brioche french toast and pepper jack cheese oozing from every crevice.

Are you drooling? I am!


To make 4 delicious sandwiches you will need:

French Toast
8 slices brioche
2 eggs
1/4 cup milk
2 T brown sugar
Butter (for coating the outside during sandwich assembly)

Bacon
4 slices of bacon cooked nice and crispy

Scrambled Eggs
4 eggs
1 jalapeno, diced
1/2 onion, diced
6 mushrooms, sliced
2 tsp olive oil

8 thin slices Pepper Jack Cheese

Directions:
1. Cook your bacon. Just toss it in a pan over medium to medium-high heat and cook until it reaches your desired doneness. I like mine crispy, almost burnt.

2. Make the French Toast. In a small bowl scramble together the eggs, milk and brown sugar. Dip the sliced brioche into the bowl to coat both sides. Brush away the excess. Cook in a skillet over medium-high heat. Each side should take 2-3 minutes, until browned.

3. Make your scrambled eggs. Heat some olive oil in a skillet over medium-high heat. Toss the jalapeno, onion, and mushrooms and saute for 3-4 minutes. Turn the heat down to medium-low. Add in the eggs and scramble. Cook until the eggs begin to set. DO NOT overcook your eggs here. They will continue to cook a little bit inside the sandwich.

4. Assemble your sandwiches. Butter one side of each french toast slice. Stack in twos with the buttered sides facing each other. Place 1 slice of cheese onto each stack. Spoon scrambled eggs onto each stack. Crumble bacon onto each stack. Top with another slice of cheese.

5. Cook your sandwiches. In a skillet over medium heat grill your sandwiches. Just take your stacks leaving the bottom slice of bread and place in the pan. Take the remaining slice and put it on top. Cook until each side is browned and the cheese is melted.

6. Enjoy your grilled cheese breakfast goodness!

Zucchini Fritter

Summer is coming upon us which means many gardeners out there will be overloaded with zucchinis. This is a delicious recipe to use up some of those zucchini.


3 cups grated zucchini (squeeze dry it with a paper towel)
2 eggs, beaten
1/4 cup chopped onion
1/2 cup all-purpose flour
1/2 cup shredded mozzarella cheese
1/4 teaspoon cayenne pepper
1/2 teaspoon basil
1 tsp minced garlic
salt to taste
olive oil


1. In a medium bowl, combine the zucchini, eggs, onion, flour, mozzarella cheese,cayenne pepper, basil, garlic, and salt. Stir well enough to distribute ingredients evenly.

2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping spoonfuls, press down on it a little to make a little cake, and cook for a few minutes on each side until golden.

*Great served with a little marinara sauce or sour cream.
**Can be served on a bun or roll as a sandwich/slider.

Green Chili Burgers

(makes 4 burgers)

1 lb ground buffalo (alright, you can cheap out and go hamburger if you want)
salt and pepper
4 slices pepper jack cheese
1 onion, sliced
1 can whole green chilis
lettuce
4 whole wheat hamburger buns

Sauce/Spread
1/4 cup mayonnaise
1/4 tsp paprika
1/4 tsp cayenne
1/4 tsp curry powder
1 pinch salt


1. Season ground buffalo with salt and pepper and form into patties. Cook on grill. When they are almost done, put cheese and green chili on top until cheese is melted and green chili is heated through.

2. Meanwhile, sautee onions until soft and semi-transparent.

3. To make the spread simply mix the spread ingredients together.

3. Put the hamburgers together layered bottom to top: bottom bun, meat, cheese, chili, grilled onions, letttuce, spread, top bun.

Santa Fe Chicken Sandwiches

When I was 12 years old, my mother introduced me to the Carl's Jr. Santa Fe Chicken Sandwich. I feel in love and have been enjoying them ever since. This recipe is my twist on the fast food sandwich. I think it is even more delicious at home, and best of all it is absolutely simple to make.

Ingredients:
2 Chicken Breasts
1 can Whole Green Chilis
2 slices Pepper Jack Cheese
1 avocado, sliced
2 tablespoons Brianna's Cheddar Chipotle Dressing
2 Whole Wheat Hamburger Buns


Directions:
1. Grill chicken breasts on high over a gas grill until cooked all the way through, turning over half way through (5-7 minutes per side). You can rub some of the dressing on each side of the chicken if you want.

2. Slice open green chilis so they lay flat. After flipping chicken, lay green chilis on top. Continue cooking until chicken is done.

3. Add pepper jack cheese on top of chicken and green chili, let melt and immediately remove from grill.

4. Serve on a whole wheat hamburger bun with avocado slices and cheddar chipotle dressing.

Buffalo Chicken Grilled Sub

I love anything that involves buffalo chicken. I love the spice! This sandwich is sure to please any buffalo lover.



1 Chicken Breast
1 Onion, sliced
Frank's Hot Sauce, to taste
4 Slices Provolone
4 Hoagie Sandwich Buns
Ranch Dressing, to taste
Lettuce
Tomato, sliced


1. Slice chicken into 4 thin strips. Pound out to make them even thinner.
2. Coat metal skillet with non stick cooking spray. Cook chicken over medium high heat. Chicken should cook quickly.
3. Turn chicken over and continue cooking. Add sliced onions in.
4. When chicken is finished cooking use spatula to cut up the chicken into small pieces. Add in hot sauce to taste.
5. Melt cheese over grilled onion and chicken mixture.
6. Serve on hoagie bun with ranch dressing, lettuce, and tomato.

Meatball Subs

The key to a good meatball sub is all in the meatballs. I have found this mixture to be tasty.

1 pound ground beef
3/4 c bread crumbs
2 tsp dried Italian seasoning
2 cloves garlic, minced
2 T chopped fresh parsley
2 T Parmesan cheese
1 egg, beaten

4 Sandwich/Hoagie Buns
Sliced Provolone Cheese
1 C Spaghetti/Marinara Sauce

Kneed all meatball ingredients together in a medium sized bowl. Roll into 16 meatballs. Place in shallow, lightly greased pan. Bake at 350 degrees for 15-20 minutes until cooked through.

While meatballs are cooking, warm spaghetti/marinara sauce in saucepan. Add cooked meatballs and stir carefully to cover meatballs in sauce.

Prepare subs by slicing open (don't cut all the way through, make it into a pocket) and placing Provolone Cheese inside each "pocket." Add 4 meatballs to each sub. Broil until cheese is melted and sub is toasted.


***Meatballs can be frozen and reheated.