Breakfast Grilled Cheese Sandwich

Hubby loves breakfast. It's his favorite meal of the day, but lately he's getting a little tired of breakfast tacos, so this week I decided to try incorporating another of his favorites-- the grilled cheese sandwich. It's a super simple, quick assembly that he loved. He asked for it again the next day. I used basic American cheese slices because he loves them, but feel free to fancy it up with whatever variety you have on hand. I will say that even though American cheese is not usually one of my tops picks, it's hard to beat it's amazing creaminess when melted. A cooked egg and some jalapeño slices and it was ready to grill. Here's what you'll need:

  • 2 slices of bread
  • 2 eggs
  • 3 slices American cheese
  • jalapeño slices
  • butter

Start by melting a little butter in a skillet and frying the 2 eggs. I like to pop the yolks but still leave them a little gooey.

While the eggs are cooking, place some cheese on one slice of the bread. The bread I used was pretty big, so I used 2 slices for coverage. Top with jalapeño slices.

Top with the cooked eggs.

Top with the other slice of bread and spread the top with butter.

grilled cheese breakfast sandwich

In the same skillet you cooked the eggs, place the sandwich leaving the buttered side up. There should be enough melted butter left in the skillet, but if there isn't, add a little more.

When the bottom is toasted, flip the sandwich.

That's it!

Enjoy!

Lynn

Cheddar and Tomato Tart

I had some tomatoes that I needed to use. I wanted to cook them somehow but not turn them into a sauce. I decided a tart of sorts would be nice. This is a really quick assembly using a pre- made piecrust. The hardest thing about the whole recipe is slicing tomatoes and deseeding the slices, and that's not hard at all! I used a white cheddar (because that's what I had) and a little Dijon for some zing and rosemary, just because it needed something fresh. I used pie crust, but I think it would be really good with puff pastry as an alternative. I served this as a side dish to grilled chicken and some fresh green beans. It was delicious. Here's what you'll need:

  • 1 frozen pie crust, thawed
  • tomatoes (I like Compari)
  • Dijon mustard
  • fresh rosemary
  • salt & pepper

Start by slicing and deseeding the tomatoes. I made the slices about 1/4" thick. Lay the slices out on paper towels and sprinkle with salt. Let them sit for about 5-10 minutes. The salt will draw out the excess moisture so that your tart won't get soggy when it cooks.

While the tomatoes are drying out a bit, unroll the piecrust and spread it with some of the Dijon mustard. 

Sprinkle the minced fresh rosemary on top.

Add the sliced tomatoes.

The last thing you need to do before you bake it  is to turn up the edges of the crust. It's rustic, so don't try to make it perfect. This is going to keep anything from oozing over the edge.

Bake at 350 degrees for 20 minutes. Remove from the oven and add the cheese then return it to the oven until the cheese is melted and the crust is brown. It should take a total of 30-40 minutes.

Enjoy!

Lynn

Vegetable Medley

About this time of the year, I get a little tired of root vegetables, brussels sprouts and greens. Don't get me wrong, I'm all for eating seasonally, but sometimes I want something a little lighter. This vegetable salad is made with canned and frozen vegetables, so you can make it any time of the year. It's marinated, so mix it up at least a day before you want to eat it. The good news is that it gets better as it sits. Add other veggies or leave out some if you don't like them to make it your own. Here's what you'll need:

  • 1/4 C brown sugar
  • 2/3 C tarragon vinegar
  • 1/3 C salad oil
  • garlic salt
  • salt & peper
  • tobasco
  • 1 can green beans
  • 1 can mexicorn
  • 1 large red onion, sliced thinly
  • 1 pint cherry tomatoes (I use yellow and red)

Start by draining the green beans and rinsing them in cool water. Add to a large bowl.

Next, drain the corn and add it to the beans.

Now, thinly slice the onion and add to the mix. I use my mandolin for this part.

Slice the tomatoes in half and add them.

Now make the dressing by mixing together the oil, tarragon vinegar, brown sugar, garlic salt,  and tobasco, stirring to combine.

Pour the dressing over the vegetables and mix well.

This is where I always have to transfer it to a larger bowl because I've underestimated the volume...

Store in the refrigerator. Serve cold. It will be good for a week if it lasts that long!

Enjoy!

Lynn