Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts

Saturday, February 26, 2022

Fruity Pebbles and Bacon Grilled Cheese (Melt)


 This recipe is the truth.  It's wacky, but believe me when I say, this flavor profile works beautifully.  All the components of what make something 'taste good' are there.   This unconventional approach contains crunchy, crispy, creamy, ooey gooey, stretchy, smoky, salty,  sweet, savory, sour and heat, all in one.  I challenge you to try this mashup and see for yourself.  The Grilled Cheese/Melts Game is now armed and equipped with one of the most  memorable versions, something new for 2022. 

Recipe:

Honey Wheat or desired bread

Butter and Extra Virgin Olive Oil (or Mayonnaise for an extra golden and crispity crunchy) 

Fruity Pebbles

Crumbled Bacon, precooked or home cooked

Dried Cranberries, optional, but Optimal for tart factor

Korean Hot Pepper Flakes

Extra Sharp Cheddar cheese, shredded

Mild Cheddar Cheese, shredded

Muenster slices

American Cheese, (it's the Rule)

Now, Get your ass in the kitchen and create Magnificence!!!

Tag your photos to @tennellio with hashtag #fruitypebblesgrillcheese,  so I can see your reactions and/ creations!! 



Sunday, April 18, 2021

Grilled Cheese Bar: National Grilled Cheese Sandwich Day Highlights

Grilled Cheese Duo; Bacon and Sauteed Spinach/ Buffalo Ranch Pulled Chicken
Grilled Cheese is like the universal language of delish and its special day (April 11) had to be celebrated accordingly.  I really wanted to make this day memorable for the kiddoes and adults alike by providing a variety of accoutrements to make each sandwich unique.  I started out with breads offering Sourdough, English Toasting, Brioche and Marbled Rye.  The cheeses included American, Extra Sharp and Mild Cheddar, Swiss, Gouda, Pepper Jack, Habanero and Pepper Jack Blend, Colby and Monterey Jack, Smoked Provolone and Muenster.  I may have missed one or two, but you get the idea. 

The spreads included regular butter spread, Honey Infused, Garlic and Herbs and Mayonnaise.  Mayo makes for an amazing color and crisp Mukbang style snap when you cut into the sandwich or take a bite!!  The fillings were so much fun. I made a cream cheese based Cheesesteak Spread, made with fire roasted green chilies and Cheesesteak sirloin.  I also made a Buffalo Ranch Chicken Spread, full of savory and spicy shredded chicken breast.  Other accessories included, pepperoni, precooked bacon, Black  Forest ham, Virginia Prosciutto or (thinly sliced Country Ham), Sauteed Spinach with Garlic  and Fresh Gourmet Greens Blend! 

I set up my beloved Blackstone Griddle, 17 inch, Propane, I fricking LOVE LOVE LOVE it, I have been able to entertain my family many a night with my griddle on our patio picnic table, its like Hibachi Outdoors and soooo much fun.  I made Pad Thai one night for dinner and the griddle is perfect for developing the levels of flavor in such a complex and fantastic dish.  Burgers and Hotdogs, no problem, the griddle heats quickly and efficiently, imparting grilled deliciousness in every bite. Power outage, no biggie, this propane powered gem handles the tiny tabletop canisters.  Too hot in the kitchen, pull it out! Take the worry of a food heat source off your mind.  

 The Blackstone Griddle is perfect for making Grilled Cheese for the whole family, all at once.  The seasoned surface is the key to  a gorgeous bark with a great crunch and mouthfeel,  as demonstrated in some of the masterpieces we created that evening.  A good grilled cheese sandwich is hard to beat and when your family can customize it to their exact standard, dinner will be seamless and unforgettable, just like your first bite!!

Grilled Cheese Meatlover's Supreme

Grilled Cheese w/3 Cheeses and Sauteed Spinach

 Make your next family meal amazing by having a Grilled Cheese Bar, your family won't soon forget it!! The spreads were so delicious, we used them for sandwiches the next day!  Plan to do it again the next night, for even more combinations you didn't get to try the first time around!  Stay tuned for the fabulous Cheesesteak and Buffalo Ranch Pulled Chicken Spread recipes , coming up in my next few posts! 

Tuesday, August 4, 2020

Smoked Pimeñto Ĉheese Mac & Cheese: Soulful and Southern Spoonfuls


Mac and Cheese is an integral part of kitchens, families and meals all over the country.  In many ways, it's hard to go wrong, especially if you're privy to the box variety, which is still possibly the #1 best seller among convenience foods.  Today's recipe is not one in the same.  I used two recipes I created and rolled them into one to create this ooey gooey and inviting version of America's Favorite and a Southern American staple, Smoky Baked Pimento Cheese Macaroni and Cheese.  I came up with this Sunday, after considering the union many times over.  I was actually due to make a batch of my Smoked Pimento Cheese for the family and for my younger brother to try, he is in from New York for a visit.  Sunday dinner was upon me, so I also needed to get a menu going to complement some fried chicken and my Southern Style Green Beans, so Mac and Cheese would round out the roster.  
Southern Style Green Beans!
Our family is fond of Nascar and we like to listen to the races and maybe place a few little friendly wagers to make it all interesting.  I've picked Ty Reddick as the up and comer to set these other drivers on their ears, forcing veterans like Denny Hamlin, "The Closer "Kevin Harvick, Martin Truex jr. and Keselowski to show and prove on the track more and more each week!  Reddick is on his way to great things I think, shoutout to him and his team.  Oh yeah, mac and cheese, this will surely be a food fan favorite, especially if you are a lover of the two dishes separately.  Prep is a cinch and the payout is a victory burnout.  It will leave the baking dish as fast as a Nascar race to the checkered flag!  Culinarians, start your engines or should I say ovens...

RECIPE:
1 lb. cooked macaroni, cooked in salted water for 8 minutes, then shocked in cold water, drained and tossed with a little olive oil.
1 12 oz. can evaporated 🥛
1 8 oz.  pkg. EACH regular cream cheese and Neufchatel (lower fat cream cheese)
1 8 oz. pkg. three cheese blend, 🧀
1 8 oz pkg. sharp 🧀, shredded
6 oz. EXTRA Sharp 🧀, shredded
4 tbs. 🧈, unsalted
1/2 c. mayonnaise, optional but optimal
2 tbsp. diced pimento, drained and pressed free of excess moisture
2  tsp. liquid smoke, hickory
1 tsp. 🧅 powder
1/4 tsp. 🧄 powder
1/2 tsp. celery seed powder
1/2 tsp. Jalapeno powder, optional
SPST (Salt and Pepper to Suit Taste)
🫒 oil for drizzling

Directions:
Bring all cheeses and butter to room temperature before beginning.
Preheat oven to 375*F.
In a large bowl, mix all ingredients starting from the cheeses down.
Fold in macaroni in two to three batches, blend well.
Spread in a large baking dish, sprayed with nonstick spray, butter or drizzled with olive oil.
Cover tightly with foil and bake until for about 35 minutes, until heated through and the top has set.
Remove foil and bake for an additional 10 minutes or until desired caramelization is reached.
Let stand for several minutes before serving.
Makes enough for a Sunday dinner with Monday covered!

*You may use substitutions wherever you see fit.  This is including, but not limited to lower fat mayonnaise, reduced fat cheeses and fat free evaporated milk.  




Thursday, July 9, 2020

Triple Cheese Burger: Muenster, American and Pepper Jack


There's a great burger waiting around virtually every corner and summertime is the perfect time for burger recipes worth the effort and here is one for the books.  The awesome part about this Triple Cheese burger is that it's completely meatless and is rocking two whole portobellos with a Beyond Meat® Burger sandwiched in between three slices of cheese, all bringing different elements of deliciousness to the table.  
I am rather fond of the Beyond Meat Beyond Burger™ for many reasons.  I like the option of meatless and less meat days and this burger fits the bill for a great fill in.  I won't say substitute, because this meat option stands on its own, full of flavor and fantastic texture. They are composed of pea proteins and a welcome smokiness, they even give the appearance of a burger cooked medium well. They are a bit expensive for a crowd, so using all mushrooms would rock too.  I've swapped it in on my pickiest girl, Genesis, and it went over very well. She didn't comment, one way or the other, but she ate it and afterwards said that she enjoyed it.  Although the results were not the same the second time around, I announced it before I served it and the girls were like "Mom, we're not Vegans". I expressed to them that I wasn't trying to turn them into Vegans, as much as I was trying to show them that there are plant based meat alternatives and that we can have plant based meal days as well as an omnivorous diet respectively, Bettertarians, consciously making adjustments towards better choices, decisions and health. 
Executing this recipe is breeze and you can dress it up or down any way you choose.  I used some gourmet greens I had on hand from another recipe, but you can use iceberg, bringing fresh crunch.  The portobellos are to me, best cooked on a grill pan, easily allowing excess moisture to escape.  The Beyond burger will take approximately the same time, so all you'll need to decide is what three cheeses you want to use, or not, of course it's up to you.  
This is certainly an indulgent burger, but not guilt ridden. It's easily 1/2 to 3/4  fewer calories and fat, than a full on triple meat and cheese burger, you're welcome.  Make your next meal POP with some delicious and nutritious alternatives to your meaty meals, you may be surprised at how great they taste. Now if you really want to get the crowd going, throw in some BACON! That usually wins over the last leary souls, afraid to think outside the box, the fast food box, that is.  
Recipe:
Portobello mushrooms, large, trimmed wiped clean
Liquid Aminos, optional
Beyond Meat™ Burgers, they come in packs of 2 and 4
3 types cheese, I chose one mild, melty and stretchy, one traditional and one with spicy kick 
Burger Fixins (lettuce, tomato, pickles, onions, mayo, ketchup and mustard), as desired
Hamburger Buns
SPST (Salt and Pepper to Suit Taste)
Olive oil for drizzling

Directions:
Marinate the Portobellos(2) in 2 tsp. Liquid Aminos for 15 minutes, then drain and pat dry.
Brush mushrooms and Beyond burger with olive oil and place on hot grill or grill pan.
Start the mushrooms on the flat side.
Once mushrooms start to release their water, It's time to flip, about 5 minutes.
SPST, both burgers and shrooms.
While the proteins cook, prep the rest of the burger.
Lightly grill or toast the buns, drizzled with olive or a smear of plant butter, optional
Add cheeses during the last 2 minutes. 
Assemble burgers and make some memories! 






Beyond Meat Burger, World's First Plant-Based Burger, Vegan, No ...





Wednesday, June 24, 2020

See and Slay: Bronwyn's Omurice


One of the best things about being in a new kitchen is the possibility of new and fresh recipe ideas that spawn from the environment or chemistry the new locale creates.  Additionally, I like to make the dishes my girls' think up or want on the dinner/meal agenda come to fruition.  Doing this is good culinary exercise and keeps me on my 'game', plus it keeps us from falling into the comfort zone rut of cooking and taking the easy way out, instead of going for elevated and diverse cuisines.  Moreover, it keeps the kids excited about meals that would otherwise go unnoticed. 
This particular day on vacation, Bronwyn mentioned a dish called Omurice. Omurice (pronounced Ahm-Yoo-rice) is traditionally fried rice, usually with chicken,  wrapped in an omelette.  I was oblivious initially about what that was, Bronwyn graciously ushered my phone from my hands and pulled it up on Google.  I was immediately intrigued once I began my research, finding its origin and ingredient call, the proper technique and the variations, then looking to put my spin on it, but keeping it true to its form.  I am an avid fan of Japanese cuisine as well as many other Asian countries and regions.  In fact, my cooking style is best described in large part, as a fusion between Southern American and Pan Asian cuisine respectively. 
Omurice was invented in the early 80's as a way to combine Japanese cuisine with our Western Culture. The other way this is served is quite an art.  The fluffy egg is placed atop the rice and a slit is made down the length of the cloud-like, custardy deliciousness and you can watch it cascade down its sides for a most glorious presentation.  I haven't tried this yet, but soon will.


I named this dish after Bronwyn for her admiration and respect of Japanese culture and her love of Anime. 

Recipe: 
2 cups cooked yellow 🍚 or other cooked rice of choice,
using 25 % less water.

In a medium pan, over medium high heat, drizzled with 🫒 oil and a pat of 🧈
2 cloves garlic, smashed. Add to oil while heating up and sauté
1 🐔 breast, about 4 oz. boneless/skinless, small cubed and SPST, sautéed in olive oil.
Add chicken.  After it is cooked through, browned and no longer pink, about 4 minutes, Add:
1/2 cup Cole slaw mix, classic style 
1/2 c. Romaine greens with carrot  
1/4 c. each fresh parsley and cilantro, rough chopped
2 chopped green 🧅 or to taste, green and white parts
Sauté with chicken for about 2 minutes and remove garlic and chop, put chopped garlic back. 
Add rice.

 

Fold together over medium heat .


Add 2 tbsp. ketchup and 2 tsp. organic, less sodium soy
.  Stir and fold  until combined.  Transfer to a bowl or dish.
 Mix together 1 egg with 1 tbsp. of milk for every  person to be served.  Make one omelet at a time, 
Add 2 tbsp. sharp shredded cheese to one side of omelet and add a portion of the chicken fried rice to the middle and fold each side over the mound in the middle. Shake the omelet down to one side of pan and flip onto plate. Carefully shape into oblong fashion and garnish with ketchup. 



















Sunday, March 29, 2020

Foraging: Black Morel Mushroom Omelet w/ Fresh Asparagus and Aged Gruyere


It's foraging time for Morel mushrooms and I must say, I hit the proverbial jackpot!  In all my years of hunting with my best mate and his family, as well as more recently, my sister Bonnie and brother in Law Jackie, this time I was alone and happening by a location where I'd previously photo documented around 30 other types of mushrooms, most I never knew existed.  I was mid sentence describing the mushrooms I'd logged before, when my eyes beheld one large elusive and magical morel, standing tall within 10 feet of my car window.  I immediately stopped my vehicle exclaiming how I thought I was certain that I'd finally found a morel, after 3 long years.  
I  hustled from the car , explaining what was happening to my cousin Bradley, who happened to join me during tasking earlier in the day.  I looked around from the first morel and the impromptu hunt went into full swing! I was ecstatic, scurrying to and fro, shouts of joy on repeat for the next 30 minutes.  In all, we accumulated just over 120 morel mushrooms, and made up for all those years, of hoping and wishing upon the mushroom star, I felt like a champion, with a glow of satisfaction for the remainder of the day.  
That was Tuesday. The following recipe is derived from the morels I found with my kiddoes yesterday, for class outside. They even found a couple each and I was super stoked for them. We found around 25 yesterday at the same location. 
If you are a mushroom enthusiast, I hope you get a chance to feel the excitement and get your hunt on , I have a hunch that the 'Hickory Chickens' are running rampant this year! Happy Hunting!
Recipe:
For One Omelet
1/2 c. morels, (soaked in salted water for 5-10 minutes, swished, squeezed dry and placed on paper towel)
Halve Morels
1 pat butter
 Olive oil for drizzling
SPST (Salt and Pepper to Suit Taste
3 large eggs
1/4 c. asparagus tips
Aged Gruyere to taste, optional
Saute morels and asparagus over medium high heat with butter and a drizzle of olive oil
Remove from pan after about 2 minutes, and add beaten eggs to pan.
Swirl and shake pan and turn heat down to medium. 
Flip egg before adding Morels and Asparagus to one side of the egg.
Remove from heat.
Grate or Shave a scant amount of cheese over veggies.
Fold the unadorned side onto the deliciousness. 










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Best,
D. Smith :)

Tuesday, March 24, 2020

Frico Egg Art


How about something to get your kids engaged, that's easy to do, plus fills their bellies at the same time.  Enter this quick, simple and delicious two ingredient recipe.  Frico is a style that hails from North Eastern Italy and it involves heating cheese and sometimes adding other ingredients, this time it's a sliced boiled egg, but you can also use cooked slices of potato, peppers, mushrooms etc.. Execution is a breeze and you can exercise your creative muscles to make designs using your choice of ingredients.  Save the egg salad for later!

Recipe:

Grated Sharp Cheddar Cheese or other hard cheese
Sliced boiled eggs
large nonstick saute pan
Spatula
SPST

Directions:
Over medium high heat, place about 1 oz. of cheese.
Once cheese starts to melt, reduce heat to medium and arrange eggs in a pattern.
Place another scant pinch of cheese onto center of frico.
Use a spatula to help frico keep its shape around the edges.
Remove from heat and wait about 1 minute.
Invert onto plate to show design and serve or place on buttered  or toasted bread.


I want to wish my first born daughter Genesis, a very Happy 14th Birthday Today,
Hope Your Day is Filled with Memorable Blessings!!!
Love, Mom, Bronwyn, Braelyn ( The Bees), Gram. 

If you would like this recipe and future posts delivered right to your mailbox, simply join us by adding your email in the subscription section at the top of the web version!  Thanks in Advance.

Best,
D. Smith :)