Wow! And you are welcome! Yes, this sandwich is THAT amazing! This is from Simple by Diana Henry, the only change was using a jalapeño instead of a Greek chili.
Handful cilantro leaves
16 sprigs mint leaves
2 garlic clove, minced
1/2 tsp granulated sugar
1/2 lemon, juiced
4 slices white bread
1 c cheddar cheese, shredded
1 tomato, thinly sliced
1/2 red onion, thinly sliced
pinch ground cumin
pinch ground coriander
pinch ground ginger
pinch ground cinnamon
Butter or ghee
For the chutney:
Combine the chili through the sugar in a mortar and pestle. Pound well, You could chop everything together, but the chutney is better if it has a good pounding.
Add the lemon juice.
Spread the chutney on both slices of the bread. Lay the cheese, tomato, and onion on one slice. Sprinkle with the ground spices. Set the other slice of bread on top.
Spread bread with butter. Cook each side for at least 3 minutes, till golden and the cheese is melted.
This soup is so yummy! Make sure you use good beer!
4 oz bacon, chopped, optional
1 onion, chopped
2 carrots, chopped
2 celery rib, chopped
1 tbsp garlic, minced
Salt and pepper
1 small cauliflower, cored and chopped
2 12-ounce bottles Belgian dark-abbey-ale style
3 c chicken stock
1 bay leaf
Pinch of cayenne pepper
1 tbsp course mustard
8 oz sharp cheddar cheese, grated
In a multicooker 0n medium sauté, add bacon, onion, carrot, celery, garlic and some salt and pepper and cook, stirring occasionally, until the veggies begin to soften, about 5 minutes.
Add the cauliflower, beer, stock, bay leaf and cayenne. Cover and cook on low for 4 hour A-Z
Stir in the mustard, and purée the soup with an immersion blender. Add the cheese mixture to the soup a handful at a time, stirring all the while, until it’s well incorporated.
Serves 4 – 6.
This casserole requires a little work, but it’s totall worth it.
2 tbsp olive oil
1 onion, chopped
2 4.5 oz cans chopped green chilis
1 tbsp garlic
1 lb ground beef
3 tbsp chili powder
2 tbsp cumin
14 oz chopped tomatoes
1/4 c chopped cilantro
6 corn tortilla
2 c shreddded cheddar cheese
In a large sauce pan, heat the oil over medium heat, add onions and garlic and cook until soft. Add chilies and spices cook for 1 minute.
Add beef and brown, breaking up with a spatula. Add tomatoes and cilantro, remove from heat.
Set the rack in the pressure cooker, add 2 c water. Place a sling around a 2 quart high casserole or soufflé dish ( so you can remove after – it will be really hot).
Smooth – heaping 1/2 c meat mixture into the dish, top with tortilla and 1/2 c cheese. Repeat ending with cheese on top. Place a piece of parchment then cover with aluminum foil. Lower into pressure cooker.
Set machine to high pressure (9-11 psi). Set timer for 30 minutes.
Allow to cool and top with olives and let jalapeños.
Thank you F&W for this amazing inspiration! This dish is da bomb! It’s like mac and cheese only better and healthier! I lightened and spiced up the original recipe and even topped my serving with a little sriracha sauce.
1 head cauliflower, broken into small florets
8 oz fat free sour cream
1 c grated cheddar cheese
1 tsp hot smoked paprika
1 tsp thyme leaves
1 tsp salt
1/2 tsp red pepper flakes
Preheat the oven to 350° and spray a shallow 9×13 baking dish.
Bring a large pot of salted water to boil. Cook the florets for 4 minutes. Drain in a colander.
In a large bowl, combine the cauliflower, sour cream, half the cheese, paprika, thyme, salt and red pepper. Transfer the mixture to the prepared dish and sprinkle the remaining cheese over the top.
Bake for 30 minutes, until the cheese is melted and the top is lightly browned. Serve immediately.
Serves 4 – 6.
I have a major problem every spring when asparagus comes into season, I can’t get enough of it. We eat is almost everyday in one form or another. Today was a crazy day and i needed something quick and comforting for dinner, I turned to a couple of my favorite sites for inspiration and finally found it at chow.com.
1 onion, small dice
1 bunch of asparagus, cut into 1/4 inch pieces
1 tsp of olive oil
1/2 c chicken stock
1/2 c cheddar cheese, grated
1/8 c milk
1 TBSP horseradish
1 tsp cayenne pepper
Salt to taste
2 TBSP chives, chopped
1/2 c fat free sour cream
1 TBSP horseradish
1 TBSP chives, chopped
Preheat oven to 400.
In a 10 inch skillet hear oil, add onions and a little chicken broth, sauté until soft over medium heat. Add asparagus, add more chicken stock to keep the pan moist, cook for 5 – 8 minutes until asparagus is crisp tender, adding stock as needed.
In a large bowl, beat eggs, cheese, pepper, salt and chives.
Remove onion mixture from heat, stir in egg mixture. Bake for 20 minutes until set and golden brown on the edges.
Combine sour cream with chives & horseradish, serve on side.
5 WW PP per serving.
I found this in the April issue of Bon Appétit and HAD to make it! Of course, I made a couple tweaks to make it a bit lower calorie. It was wonderful!!
1 c asparagus, cut in 3/4″ pieces
2 TBSP butter
1 c chopped leeks
2 TBSP flour
1 c white cheddar cheese
1 can artichoke hearts, chopped
2 TBSP chopped chives, mint & parley
Zest of 1 lemon
2 oz goat cheese
1 tsp esperlette pepper or cayenne
Preheat oven to 450.
Cook asparagus in a large pot of boiling salted water for about 2 min. Chop when cool.
Melt butter in a small saucepan, add leeks and sauté for 10 minutes. Whisk in flour and gradually whisk in milk. Bring to a simmer whisking constantly. Cook whisking occasionally until thickened, remove from heat. Add cheddar, whisk until smooth. Season with salt and pepper. Add asparagus, artichokes, herbs, zest and goat cheese.
Bake until golden brown, about 20 minutes.
6 WW PP per serving.
One of the many cooking blogs I follow had a write up about October being Apple month and there was a recipe for apple pizza, it was really more of a dessert pizza, but it did inspire me. I then came across a champagne cheddar at Costco and knew the pizza gods were speaking to me and I had to create this pizza. So what goes better with cheese and apple then caramelized onions and crunchy pig bits – pizza crust! This pizza was truly magical – sweet onions, salty pork, creamy cheese and tart apples – mmmmm! Needless to say there were no leftovers.
8 oz pizza dough (I like thin crust)
6 oz grated white cheddar cheese
4 oz pancetta, browned and crispy
4 sweet onions, thinly sliced
1 large granny smith or baking apple thinly sliced
Preheat oven to 425.
In a 12 inch skillet, toss onions with a little oil and 1/4 c water, cook over medium heat until they soften. Cover and continue to cook on low heat, adding water 1/8 c at a time to keep from drying out. I start these early and just cook until they are done, it usually takes an hour or so.
Roll put dough very thin. I just use my fingers to press it out into the shape I want.
Spread onions over the dough, top with pancetta, cheese and apples. Bake for 5- 10 minutes until everything starts to brown. I finished mine under the broiler to get the apples a little crispy – If you do this stay near and keep a close eye on your pizza, broilers have a way with burning if you don’t watch the closely.
Serves 2 – 4.
9 WW PP per serving, 4 servings.