Weewillynobeerspilly Loc: North central Texas

As the National Grilled Cheese month is upon us, i offer this tasty treat.

Provolone and Feta, with roasted red peppers and mushrooms.

( optional adds are Danish Blue Crumble, Sauer Kraut with Fennel seeds, this is my preferred method, not for everyone)

Ingredients: Number of sandwiches will dictate quantity .

Provolone cheese
Feta cheese
Roasted red pepper thinly sliced
Roma tomatoes ( seeded and sliced 1/4" thick, these work best as are meaty)
Portabella mushrooms ( sliced 1/4" against grain, these have a meaty flavor and texture, and local ones will also work)
Jewish rye, with the rye seeds ( a thick slice of french bread works well...white sandwich bread will not)
Olive oil, any kind will be fine.....no need to use the exspensive stuff.
( optional Danish Blue Crumble for those that like blue cheese, Sauer Kraut)

Brush one side of both slices of rye bread, the oiled side will be the outside to the pan, or grill, heavy cast iron pan works best but any pan will do in a pinch.

Place rye with oiled side down, add 2 slices of provolone, top that with a couple slices of the roma tomato , crumble the feta on rop of tomato. ..use plenty for coverage as this cheese is already soft, add the strips of roasted red peppers, top with the portabella mushroom discs ( optional Danish blue on top of this if using) top that with 2 more slices of the provolone cheese ( optional Sauer Kraut now if using) Top with remaining olive oil brushed rye....olive oil up.

The sandwich is now ready to hit a hot pan, or the Grill as i prefer, the crunchy grill lines add a nice flavor, but is a little messy to the grill.

This will melt quite nicely, and the olive oil will put a nice crunch on the rye bread you will truly enjoy, and the rye seeds in the bread take on a unique flavor when roasted with the olive oil, very tasty indeed....serve with sliced dill pickles and olives on the side.

I will also add if using different cheeses like cheddar it will produce alot of oils that will make the sandwich soggy, i do not recommend it.

This is not a weight watchers menu item, your cardiologist will not like it....but damn it's good.

Enjoy, and please add any recipes you would like to share.

Thanks,

Raylan Wolfe Loc: earth

JMHO Loc: Utah

Damn it, I'm on a diet...sigh.

slatten49 Loc: Lake Whitney, Texas

That's a pretty cheesy thread post, WeeWilly. :mrgreen:

Weewillynobeerspilly Loc: North central Texas

Ya got anything original to add? Something not copied, cut or pasted woofy.....something mommy made you as a child maybe...a comfort dish possibly. ......all foods are welcome.

Weewillynobeerspilly Loc: North central Texas

Just a few laps brother, i know there is low fat feta, not sure the provolone comes that way...everything else should be good to go.

Weewillynobeerspilly Loc: North central Texas

I know, LJ and i are trying to get a foody thing going, peoples favorites to try out something new and tasty from across the country ...always like new stuff brother.....whatcha got?

slatten49 Loc: Lake Whitney, Texas

First and foremost...an appetite :!: :-P

lindajoy Loc: right here with you....

Ok, this is a must do and I think I better add extra work outs as well...Dangggggggg, wills..

Wowwwww sounds wonderful and much like this one I am putting out to all of you...

I like simple and this is just that too..I mean how hard can a grilled cheese sandwich really be???

What you will need:

2 teaspoons extra virgin olive oil
32 heirloom red and yellow mixed grape tomatoes, halved lengthwise
4 tablespoons (2 ounces) unsalted butter, softened
1/4-1/2 teaspoon crushed red pepper flakes, to taste
1 clove garlic, halved
8 slices ciabatta or crusty bread
8 1/8-inch-thick slices Wisconsin Fresh Mozzarella cheese
2/3 cup (4 ounces) Wisconsin Feta cheese, crumbled
1 small red onion, thinly sliced
12 large basil leaves, roughly torn and a few sprigs for garnish
3 tablespoons balsamic glaze


Heat oil in large nonstick sk**let over medium-high heat. Add tomatoes, cut-side-down. Cook until starting to brown. Turn; cook until caramelized. Combine butter and red pepper flakes. Rub 1 side of each bread slice with cut side of garlic. Spread same side with butter mixture. Place 4 slices, buttered-side-down, in sk**let over medium heat. Top each with 1 slice Mozzarella, tomatoes, Feta, onions, and basil; drizzle with balsamic glaze. Top with another Mozzarella slice and bread slice, buttered-side-up. Grill, turning once until bread is golden brown and cheese is melted. Garnish with basil sprigs, if desired.

lindajoy Loc: right here with you....

Another simple, yet delicious little noting to make up, simple and light, IT TRULY IS~~~

Some time try this grilled chicken..Your guests will swear you ordered it in....Each time I make it the reviews are excellent...

Ingredients

4 skinless, boneless chicken breast halves
1 cup extra virgin olive oil
1/2 cup white sugar
1/2 tablespoon honey
1/2 teaspoon saffron
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried parsley
1 pinch dried sage

Directions

Place chicken in a shallow dish. In a medium bowl, mix together the olive oil, sugar, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator.
Preheat the grill for medium heat.
Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear.

Simple and easy, yet soooo delish!!! The saffron brings that typical elegant taste that just tantalizes the taste buds...Very light....

a big, fresh salad with some crunch, a baguette...and I am "good to go"!!
bon appetite

lindajoy Loc: right here with you....

love to do oven roasted, rosemary and lemon chicken... roasted baby reds quartered and halved.... and fresh broccoli - steamed.

fresh herb spread:
1/2 cup Brummel & Brown*
1 tsp. EACH chopped fresh basil, thyme and parsley (or your favorite fresh herbs)

Using about 1/2 of (maybe a little less depending on the portions) the spread -toss the taters in it.



*excellent, somewhat healthy.

excellent herb base..great on potatoes, try it on chicken sometime, you'll be surprised..Just add a hint of fresh lemon squeezed on top, wrap in aluminum foil and put on the grill or even your oven..If you make white rice, drizzle the drippings over the rice..No need for butter or any other herbs, and never salt!

lindajoy Loc: right here with you....

Roasted Portobello Mushroom Salad with Honey Dijon Dressing
Ingredients:
2 cups salad greens
1 cup chickpeas
1 avocado (stoned, scooped and diced)
1/4 cup red onion (sliced)
2 small roasted portabello mushrooms (see below, sliced)
honey dijon dressing (see below)
Directions:
1. Assemble salad.

Roasted Portobello Mushrooms
Ingredients:
2 small portobello mushrooms
2 tablespoons balsamic vinegar
2 tablespoon soy sauce
1 clove garlic (chopped)

Directions:
1. Marinate the mushrooms in the vinegar, soy sauce and garlic for 20 minutes.
2. Place the mushrooms and the marinade in a baking dish and cover with aluminum foil.
3. Bake in a preheated 400F oven for 30 minutes.
4. Flip the mushrooms and bake uncovered for 10 minutes.

Honey Dijon Dressing
Ingredients:
1 tablespoon honey
1 tablespoon grainy mustard
1 teaspoon dijon mustard
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 clove garlic (grated)
salt and pepper to taste

Directions:1. Mix everything in a bowl. I prefer shallots to oninos and sometimes cut up tomatoes to serve with it....
lol~~

Heyyyyy, its Spring, soon summer, bathing suits more than anything worn while working in the yard..We have to get ready for it too~~~~

Great salad, really,..Try it...I bet you like it..



;) ;)

Weewillynobeerspilly Loc: North central Texas

Mmmmmmm, sounds great, love the balsamic glaze.....i could put that on cereal, a big ol' Jethro bowl.

Weewillynobeerspilly Loc: North central Texas

Oh man!! Lovin it, i will throw down on some mushrooms..add a red wine vinegar and it's on girl.....let me know when the salad is ready, som i can warm up before your chicken......nice touch with the the mushrooms, portabella. ...my favorite.

lindajoy Loc: right here with you....

Coming from you, Cheftel, I am honored...Thank You~~

Heres a really simple addition to any Porterhouse Steak or any steak really, if your looking for light...Which I know you are not!! :mrgreen: :mrgreen:

Another cold salad plate I like to make up consists of red tomatoes, sliced, avacado sliced same width, red onion cut same width, and gargonzola cheese lightly spread over the other items finished with a drizzle of extra virgin olive oil and sweet balsamic vinagerette..
Add wh**ever other herbs tempt you if wanted...Parsley on the side always looks nice and is good on it as well..
quick, easy and just great