Mango Manchego Grilled Cheese

mango manchego grilled cheese

I’ve developed an obsession with manchego this past year.  Manchego cheese is a buttery sheep’s milk that pairs well with more manchego cheese. Thanks to the overabundance of fun condiments in my fridge- from blood orange marmalade to pumpkin spread to chipotle ketchup to 3(!!) jars of mango chutney- I was able to create this little diddy.  It’s so good, things tend to get messy: my fingertips get oily,  cheeks are swiped with a glob or two of  chutney, and sometimes I’ll even collect an arugula leaf in my hair if I’m really in it to win it.  I’m kind of a monster though, so you’ll probably be fine to eat in front of others.

Ingredients:

2 slices of your favorite bread
3-4 oz manchego cheese
1 tbsp mango chutney
1/4 cup baby arugula
1 tbsp canola oil (or mayonnaise! I feel like I’m the last to know about this)
cayenne pepper (or red pepper flakes if you prefer) and salt

Directions:

1.  Spread chutney on one slice of bread and add a couple dashes of salt and cayenne pepper. Add arugula then cheese.

2. Brush the outside of each slice with canola oil (OR spread mayonnaise).

3.  Grease medium pan with non-stick cooking spray and set burner to medium high. Cook and flip over until both sides are golden brown.

mango manchego prep

 

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Have a fun week!  Heard this song from my friend Christine’s employee a few months ago. It’s the perfect strolling song for this nice weather:

 

 

The “Rill Dill” Grilled Cheese

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This guy is the real deal. It’s perfect for chilly afternoons as a warm, inviting comfort food for kiddos and adults alike.

Ingredients:

2 slices of your favorite bread
1 oz aged sharp cheddar
1 slice american cheese
dill pickle spears, thinly sliced
a few bits of fresh dill
1/2 tbsp butter, room temperature

Directions:

Butter both sides of your bread. Cover bottom slice with a thin layer of dill pickles.  Add american and cheddar cheese. Sprinkle fresh dill over cheddar cheese and top with other bread slice. On medium heat on a non-stick pan, grill on each side until golden brown and until cheese has melted.  Eat immediately. I liked to dip this in ketchup with red pepper flakes!

Enjoy!

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my favorite song at the moment:

grilled cheese with spinach, avocado, and feta

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Ingredients:

2 slices of your favorite bread
1 slice provolone
2 tbsp feta
1/2 avocado
1/2 cup spinach
1 tsp balsamic
1 tsp olive oil

Directions:

1. Place provolone and spinach on one slice and avocado and feta on the other. Drizzle balsamic over feta.

2. Put slices together and brush the outside of the bread with olive oil.

3.  Grease medium pan with non-stick cooking spray and set burner to medium high. Cook and flip over until both sides are golden brown.

Adapted from Tastespotting

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I sing when I eat sometimes. Not ashamed. It is OK to express yourself.  Patrick once danced with his cupcake to “Let’s Stay Together” at a wedding, and I can only assume it was a really really good cupcake.

Much like the super weird proclamation by Tracy Morgan of 30 Rock, I sang this to my sandwich:

Rosemary Apple Butter Grilled Cheese Sandwiches

Grilled Cheese is magic. It’s universally loved by all- even that finicky 5 year old, who refuses to eat 80% of food, goes bonkers when you put a grilled cheese sandwich in front of him.  It’s a very therapeutic food.  It’s crispy, golden and gives you an instant case of the warm and fuzzies.

Because they are so fantastically simple, there is plenty of room to be creative and mess around with the classic American cheese on white….if you want to. My roommate Chelsea sent me a grilled cheese recipe from Framed Cooks that I had to try.  Apple butter and XX sharp cheddar. Holy shit. yes. And rosemary? Whatever, that could be interesting. Let’s do this:

Ingredients:

2 slices of your favorite bread
Butter, softened
1-2 tablespoon apple butter
One teaspoon fresh rosemary leaves
Thinly sliced extra-sharp Cheddar cheese

Directions:

(I copy/pasted the directions from Framed Cooks. I can bring myself to explain how to make grilled cheese. You should know this)

Smooth butter over one side of each bread slice; top other sides evenly with apple butter. Sprinkle rosemary over the side of the bread that is coated with apple butter. Top with sliced cheese and remaining bread slice, buttered side up.

Heat nonstick griddle over medium-high heat. When hot, turn down heat to medium and grill sandwich 5 minutes on each side or until golden brown.

Enjoy (: