THE BEST Grilled Cheese Sandwich

THANK YOU Chef John from food wishes.blogspot.com for this AMAZING grilled Cheese sandwich (picture credit to him).  Click on the link to watch his video.  Chef John calls it the St. Patty's melt.  We've decided that his St. Patty's melt (with some added cartelized Vidalia onions) just about makes you feel like you've died and gone to heaven!  This may look a little intimidating, but it isn't.  It does require a little extra time, but I always make a lot of the greens mixture and then there are leftovers for another day of the week to whip up the same thing really fast.

A few things I've learned in perfecting this...THE CHEESE MATTERS!  Regular sliced cheddar you throw on your turkey sandwich is not as good with this.  You'll be glad you bought some high quality cheddar cheese.  Secondly, THE BREAD MATTERS!  You can use any bread, but if you really want the Gourmet, SUPER tasty version, use some artisan sourdough bread :)

INGREDIENTS

1 bunch kale

1 bunch mustard greens (or spinach)

10 TBS butter, divided

2 cloves garlic

3/4 c chopped green onions

1 pinch salt

ground pepper

1 pinch cayenne pepper (or smoked chipotle pepper)

2 TBS seasoned rice vinegar

Sliced Artisan Sourdough bread

1 8 oz package Irish White Cheddar Cheese, sliced

STEP 1: Remove tender, leafy parts of kale and mustard greens from their tough stems and place in a large bowl. Cover with cold water and wash greens, allowing dirt to sink to the bottom. Transfer greens into a colander or strainer to drain thoroughly.

STEP 2:  Bring a large pot of generously salted water to a rolling boil over high heat. Add drained kale and mustard greens, using a spatula to make sure they are immersed. Bring back to a boil; cook until barely tender and not soft, 3 to 4 minutes. Transfer to a bowl and let cool until easily handled.

STEP 3: While greens are cooling, heat 3 tablespoons butter in a pan over medium heat. Saute garlic, green onions, and salt until they soften and turn translucent, about 5 minutes. Stir in black pepper and cayenne.

STEP 4: Squeeze water from cooled greens and chop. Add greens to the pan and continue to cook and stir until just heated through, 2 to 3 minutes. Taste and adjust for seasoning. Remove from heat and stir in rice vinegar.

STEP 5: Heat about 2 tablespoons butter in a pan over medium-low heat. Add 2 slices French bread; place 1/4 of the Irish Cheddar cheese on top. Place about 1/2 cup of braised greens on 1 slice of bread; top with remaining bread slice, cheese side-down. Cook, flipping as needed, until surface is golden brown and crisp, cheese is melted, and greens are heated through, 2 to 3 minutes.

STEP 6: Repeat with remaining bread, cheese, and greens. Remove to a cutting board, slice in half at a slight angle, and serve.

Bloomin' Onion Bread

I had a recent "Cheese Party" with some couples.  My husband asked me to get this recipe from my friend...two of his favorite things--cheese and bread!

Recipe from changeabletable.blogspto.com

Ingredients:

1 unsliced loaf (round is preferable) sourdough bread - mine was square.

1 pound Monterey Jack cheese, thinly sliced

1/2 cup butter, melted

1/2 cup finely diced green onion, with tops

2-3 tsp poppy seeds

Directions:

Cut the bread lengthwise and widthwise - withOUT cutting through the bottom crust.  

Place on a foil-lined baking sheet.  

Insert cheese between cuts.  

Combine butter, onion, and poppy seeds.  

Drizzle over bread. 

Wrap in foil; place on a baking sheet.  

Bake at 350 degrees for 15 minutes.  

Unwrap.  Bake 10 more minutes, or until cheese is melted.

Taco Soup (chicken or beef)

I love taco salad, so I guess it makes sense that I love this hearty taco soup (I often even use leftovers for "taco salad" the next few days).  Fall is never complete if I don't whip up some of this.  My family loves this meal.  It is also a great meal for entertaining.

Makes 6-8 servings
Ingredients:
1 c. ground beef (cooked) or 1 c. cooked/diced chicken
1 medium onion, chopped
2 bell peppers chopped (any color)
1.5 oz taco seasoning
1 16 oz can corn
1 16 oz can black beans, rinsed and drained
1 14 oz can stewed tomatoes (blend this up before adding if you don't like huge tomato chunks)
1 14 oz can petite diced tomatoes
1 14 oz can tomato sauce
1 4 oz can green chilies
Tortilla chips, cheese, avocado(a must in my opinion!), sour cream, fresh tomatoes for topping
1.  Caramelize onion in 3 TBS olive oil over medium heat for 7-10 minutes.  
2.  Add all other ingredients (except toppings) and simmer on low for 20-30 minutes.  
3.  Serve warm with desired toppings.

Korean Rice Bowls

 I love eating at family members homes.  Their food always tastes so good!  Here is a tasty recipe from one of my amazing sister-in-laws!  This makes a great "Pot-luck" meal where you can divide out topping assignments.

1 ½ lbs ground turkey or ground beef or ground chicken

3 cloves garlic, finely minced

Salt and pepper

½ c brown sugar

1 c low­ sodium soy sauce

½ c low ­sodium chicken or beef broth

2 TBS sesame oil

½ tsp red pepper flakes 

2 tsp finely chopped fresh ginger

Garnishes/Toppings:

green onions, chopped

Hot, cooked sticky rice

Romaine lettuce, chopped
shredded carrots
red peppers, chopped
mung bean sprouts
spinach
sesame seeds
roasted zucchini

• Start the rice cooking according to package directions.  Meanwhile, in a large skillet over medium heat, add the meat, garlic and ¼ tsp salt and pepper. Cook, stirring to break the meat into small pieces, until the meat is cooked through and crumbly, about 7­10 minutes. Drain any excess grease.
• In a liquid measuring cup, whisk together the brown sugar, soy sauce, broth, sesame oil, red pepper flakes, and ginger.  Stir the sauce into the meat and simmer over medium heat for 5 minutes or so. 
• In serving bowls layer lettuce, rice, and meat with sauce.  Serve topped with green onion, shredded carrots, sesame seeds. 

Sesame Thai Noodles with Vegetables

• This is a great quick vegetarian dinner ready to go from start to finish in 20 minutes.  Pre-cut all your vegetables, then while you cook the pasta mix sauce.  My family loved this.  For those that like extra heat, you can garnish with red pepper.
• 
  
• Cook pasta according to directions:
• 12-14 ounces spaghetti, linguine, or angel hair pasta
• 
  
• Sauce (Make while pasta is cooking)
• 2 TBS  sesame seeds
• 1/4 cup chunky peanut butter
• 2 medium cloves garlic , minced or pressed through garlic press
• 1 TBS minced fresh ginger (don't settle for dried!  This is a critical ingredient!)
• 5 TBS soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon Sriracha sauce (or Tabasco)
• 2 tablespoons packed light brown sugar
• 2 TBS toasted sesame oil
• 1 tsp salt
• 
  

While pasta drains, toss the following into pasta pan and stir fry for 3 minutes on high:

• 4 green onions, sliced thin on diagonal
• 1 cup shredded carrots
• 1 red, yellow, or orange bell pepper sliced into strips
• 1 c. pea pods (whole or cut in half)
• 
  
• Add cooked pasta to pan.  Stir in Sauce and add:
• 1/4 cup chopped cilantro
• sesame seeds for garnish
• chopped peanuts for garnish (optional)

Crab Rangoons

A great party appetizer and no need to fry!

(Image from my baking addiction)--
*note I like less mixture in mine, so they don't look quite this full.

Makes 24-48 appetizers (depending on how much filling you put in each)
1 can (6 oz.) white crabmeat, drained, flaked
4 oz. Cream Cheese, softened
3 thinly sliced green onions
1/4 cup Light Mayonnaise
18-24 won ton wrappers

-PREHEAT oven to 350°F. Mix crabmeat, cream cheese, onions and mayo. Drop 1 TBS mixture onto each wonton wrapper square.
-SPRAY mini muffin tin with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups.
-BAKE 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.
-SERVE with La Choy sweet and sour dipping sauce.

Baked Chicken Bacon Ranch Taquitos

Picture and recipe from Six Sisters' Stuff.  I made this recipe with my sister many years ago and I am just getting around to posting it!  It is a bit more time intensive than other recipes, but is very tasty!

Ingredients

• 1 (8 ounce) pkg. cream cheese
• 12 slices of bacon, cooked and crumbled
• 4 cups cooked, shredded chicken
• 1 (1 ounce) pkt. dry Ranch Dressing mix
• 2 cups shredded Monterrey Jack cheese
• 3-4 Tablespoons green onion, chopped
• 20 (6-inch) flour tortillas
• Salt, to taste
• Nonstick cooking spray

Instructions

1. Preheat oven to 425 degrees F.
2. Cover a large baking sheet with aluminum foil and spray lightly with cooking spray.
3. Mix together cream cheese, bacon, chicken, cheese, and green onions. 
4. Add in about 1/2 of the dry ranch dressing mix, or more if desired. Mix well. 
5. Spoon 2-3 Tablespoons of the chicken mixture onto each flour tortilla and roll it up.
6. Place taquitos seam-side down on the baking sheet. Repeat about 20 times or until all the filling is used.
7. Once finished, spray the tops of the taquitos with nonstick cooking spray and sprinkle with salt.
8. Place pan in oven and bake for 15-20 minutes, or until edges and tops are golden. 
9. Let cool slightly and serve with ranch dressing or salsa.