Cheddar, beer and mustard pull-apart bread. You might have created a monster. I went back and forth, again and again, before sharing the recipe for potato chip cookies. My presumption was that most sane people would find them revolting; that the comment section would be a string of “eww”s. Silly me! It turns out that a whole lot of you are closet potato chip sandwich lovers, and worse. You put Doritos on your pizza! Like this. In my kitchen, with nobody there to stop me, I mashed the two up. Alas, it was time for preschool pick-up and so, as usual these days, I behaved like an adult. More big game favorites from the archives: Meatball Subs with Gruyere and Caramelized Onions, Meatball Sliders, Beef Chili with Cheddar Biscuits and Sour Cream, Cheese Straws, Onion Tart with Mustard and Fennel, Soft Pretzels, Bretzel Rolls, Feta Salsa, Salted Brown Butter Rice Crispy Treats, Potato Chip Cookies , Chocolate Caramel Crack (with Saltines!)
Cheddar, Beer and Mustard Pull-Apart Rye Bread Oil a medium/large bowl and transfer dough to it. Lasagna bolognese. This, this is my culinary Mount Everest. This twenty-layer striation of noodles, ragu, béchamel and cheese, repeated four times and then some took me more than five years to conquer. To be honest, six years ago I didn’t know what it was. Sure, I had heard of lasagna but I wasn’t terribly fond of it because I don’t much care for the texture of ricotta once it has baked.
(Ricotta, I’d argue, is best rich, fresh, and cold on toast.) But I was galloping through a post on an Italian food blog and I stumbled upon a parenthesised side-thought that stopped me dead in my tracks. Lasagna alla Bolognese is an epic dish. So why did it take the better part of six years to conquer? Even once I found my ragu nirvana, it took a couple rounds to get the lasagna right.
Now here’s the part where I know you’re not going to believe me, but I implore you to consider it: This lasagna, it feels light, almost ethereal, or as close as a decidedly hearty dish can. How about some dessert? Don’t eat meat? Bacon Guacamole Grilled Cheese Sandwich. A guacamole grilled cheese sandwich has been on my to try list for a while now and since I was making the bacon guacamole on the weekend I figured I would just pick up double the ingredients and make both.
The basic idea behind this grilled cheese is quite simple and it started out with just adding guacamole to a grilled cheese but with the success of combining salty bacon-y magnificence with cool and creamy guacamole I could not resist adding a few slices of bacon to the sandwich. I also had some leftover corn tortilla chips from dipping on the weekend so I decided to crumble a few of them and add them to the sandwich for texture. Like all grilled cheese sandwiches this one is pretty easy to make though you want to try to remember to pull the guacamole out of the fridge early so that it can come up to room temperature before adding it to the sandwich. Does this grilled cheese sandwich look good? Bacon Guacamole Grilled Cheese Sandwich Servings: makes 1 sandwich Printable Recipe Directions.