Guacamole Grilled Cheese Sandwich | Grilled Cheese Recipe. Guacamole Grilled Cheese Sandwich Josh’s brother is visiting us from California and we are having a great time. Caleb sure loves having his uncle around and I love having another person to feed:) The other day the guys wanted a snack so I whipped up a bowl of guacamole and made homemade baked tortilla chips. The guys were still hungry so I offered to make grilled cheese sandwiches. There was still some guacamole left so I asked them if they wanted a Guacamole Grilled Cheese Sandwich. I don’t know if they were crazy about the idea, but agreed to try it. Guacamole Grilled Cheese Sandwiches sounded good to me:) I used crusty white bread to make the sandwiches. Guacamole Grilled Cheese Sandwich Yield: 2 sandwichesPrep Time: 5 minutesCook Time: 5-7 minutes The guacamole takes this grilled cheese sandwich to a whole new level of goodness.
If you like this Guacamole Grilled Cheese, you might also like: Onigiri - Japanese Rice Balls Recipe. Pasta with Pesto Cream Sauce. I finally have basil in my garden. Basil I can use. This is a huge development. I had no basil during the winter. None. Growing anything outdoors in northeastern Oklahoma from October through March is not possible, and I wasn’t organized enough to start indoor plants for my kitchen windowsill. And then there was the blight–whatever basil blight made buying basil anywhere within a hundred miles of the ranch remotely possible. Do you know how difficult it is for me to live without basil for extended periods of time?
Here’s what I made myself for dinner last night. I’m still crying, actually. Basil! Too bad. Egg McMuffin. Name that movie. Throw the basil into a food processor or blender. Grate up some Parmesan… And throw it in, too. Then grab some pine nuts… And throw some in. I fall into none of those three categories. Now grab some garlic.
Peel the garlic and throw it in with the other beauties. And finally, sprinkle in some salt and pepper. Stop when it’s all combined. Boil some pasta. Garsh. Recipe for Easy Cheesy Zucchini Bake. When I noticed how many people are visiting my round-up of 20 Zucchini Recipes I knew it was time to share this fantastic new zucchini recipe called Easy Cheesy Zucchini Bake, recommended by my sister Pam. She found the recipe in Penzeys Back to School 2011 Catalog , where it was submitted by Karen Niessing. Pam changed the recipe a little and then I changed it a tiny bit more, and we were both impressed with how this very basic idea of tossing zucchini with a few fresh and dried herbs and cheese and then baking it can produce a dish that's so delicious.
I could make an entire meal of this, but it would also be perfect as a zucchini side dish, and Pam told me she ate some of her leftovers for breakfast one day. If you have zucchini from your garden or the farmers market, you must try this! This was my latest picking of zucchini and straightneck squash, and I used the four in the front in this recipe. The recipe called for dried basil. Instructions: Preheat oven to 350F/180C. Civil War Macaroni and Cheese Recipe.
Today, as I write this, marks the 150th anniversary of the beginning of America’s Civil War, with the bombardment of Fort Sumter . I recently took my 13-year old nephew to visit our nation’s capitol, including visiting Robert E. Lee’s house at Arlington National Cemetery, and a day wandering the battlefield at Gettysburg. The National Military Park Museum at Gettysburg is not to be missed, by the way. Not only does it give you a clear and thorough understanding of the 3-day battle that took place there, but the photos and relics on display give us a fascinating glimpse into what life must have been like back then. And it wasn’t really that long ago. My grandmother was born in 1899. The last Civil War veterans died in the 1950s. So, what did they eat in the 1860s? Along with recipes for okra soup, indian pudding, gumbo and brown bread. How much milk? Update 1-27-12 I’ve discovered another recipe from Godey’s published in this blog. Strawberry summer cake.
It is not summer yet. In fact, it’s been raining for more than a week, and another week — the one in which I presume we’ll be introduced to our new mosquito overlords — is promised. In fact, it was so cold that I met a friend for lunch today and had to wear both a light wool sweater and a jacket. It’s almost like summer looked at New York City and said “pbbbblt!” But I know it’s coming. I know it’s coming because strawberries appeared at the Greenmarkets last week and if you think I dork out pretty badly when the first asparagus stalks appear, you ain’t seen nothing like my “the strawberries are here!”
Dance. I hope this will be your summer cake. And your apartment will smell like a strawberry patch. One year ago: Rustic Rhubarb TartsTwo years ago: Raspberry Buttermilk Cake and Slaw TartareFour years ago: Cellophane Noodle Salad with Roast Pork Strawberry Summer Cake Adapted, only slightly, from Martha Stewart I recently picked up some barley flour and fell in love with it. Ratatouille’s ratatouille. Tell me I’m not alone in this: You saw Ratatouille, fell in love with Remy (though you still jumped a foot in the air when you saw a significantly less-charming rodent scamper across your path on the way home) and found yourself with a pressing craving, not for the heavy and too-often soggy traditional Provençal ratatouille, but that kaleidoscope of spiraled colors they served to the haughty and (spoiler!)
Soon-humbled restaurant critic. I can’t believe how well this worked out. I also can’t believe I cooked a cartoon dish created by an imaginary rat. But I can believe I’ll be making this again tomorrow, because it’s delicious, seasonal, and an incredible cinch to make. We’re just getting to the point in the summer where all of the vegetables are readying themselves for their farmers’ market close-up, so the timing couldn’t be better. And here is where I will introduce you to d’oh! Ratatouille’s Ratatouille As envisioned by Smitten Kitchen Preheat oven to 375 degrees F.
Crash Hot Potatoes. Man, do I love Australia. First, my oldest daughter was conceived there on our honeymoon…and while we’re on the subject, have I ever shared with you that we almost named her “Sydney” as a nod to her point of origin? In the end, I chickened out, though—I thought that might be a little corny, and truth be told, I think she was actually conceived in Brisbane.
But I’ll stop there. This is a family-friendly website. Anyway, I just love Australia. They’re so simple, it’s terrifying. For now, though, let’s take a chill pill and make Crash Hot Potatoes! The Cast of Characters: New Potatoes (or other small, round potato), Olive Oil, Kosher Salt, Black Pepper, and whatever herb you like. Begin by bringing a pot of salted water to a boil. Add in as many potatoes as you wish to make, and cook them until they’re fork-tender. Oh! Next, generously drizzle olive oil on a sheet pan. This will mean the difference between the potatoes sticking and not sticking, so don’t be shy here. Or something. That’s it! Avocado Mac and Cheese Recipe | Stovetop Mac and Cheese.
My avocado obsession continues, this time with Stovetop Avocado Mac and Cheese! If you like our Creamy Avocado Pasta, you will love this decadent macaroni and cheese. It is basically the same delicious pasta, but kicked up a notch. Josh thought I was a little looney when I told him what we were having for dinner, but after one bite, he was in mac and cheese heaven. If you are an avocado lover, you will go crazy for this macaroni and cheese! This avocado macaroni and cheese is so easy to make.
It is perfect for busy weeknights or whenever you are craving a comforting meal, but feeling lazy. You don’t even have to turn on the oven. The creamy avocado sauce coats the pasta nicely with a hint of garlic, cilantro, and lime. This Stovetop Avocado Mac and Cheese is all kinds of awesome! Creamy, cheesy, and easy Avocado Mac and Cheese! Yield: Serves 4-6 Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Ingredients: Directions: 1. 2. 3. 4. Baked Lemon Pasta. I love simple dishes like this. They remind me of my single vegetarian days in L.A. when I’d often come home from work and find a total of three grocery items in my kitchen.
This is in contrast to the 9.446 grocery items in my kitchen now—everything from bacon grease to a freezer full of beef, but we won’t go there today. Lemon is an unlikely flavoring for pasta, but oh…is it ever refreshing and good, especially in the spring and summer. This is a baked version, but if you’re in a hurry there’s nothing more delicious than this: saute butter and olive oil, add chopped garlic.
Squeeze in the juice of a couple of lemons and add in some of the zest. There’s something about this baked version, though, that I just love. That’s my story and I’m stickin’ to it. This recipe may be doubled, tripled, or octupled—it’s totally easy. The Cast of Characters: Spaghetti, lemons, garlic, butter, sour cream, olive oil, salt, Parmesan cheese, and parsley. Preheat the oven to 375 degrees. Oh, yum. Enjoy! Homemade Nutella.
Many years ago I worked in a restaurant in New York with a group of other cooks, who were mostly women and we were all friends. We’d gather in the cold morning kitchen, working around a communal wooden counter near the warm stove armed with cups of strong coffee as we set about our various tasks while engaging in conversations while doing all the repetitive work of chopping the piles of vegetables we used for soups, salads, and other things that we were going to prepare the rest of the day. One woman, who I’ll call Mary Smith (and who, for some reason, we all called her by her complete name, “Mary Smith”, rather than just “Mary”), was bookish and almost librarian in her demeanor, and she was attending a local Ivy league institution, getting her doctorate in Russian and Russian studies.
She worked very efficiently with no unnecessary movements, and always had perfect posture, like a ballerina, along with pristine skin and straight brown hair pulled sharply back in a tight ponytail.