No Recipe Grilled Cheese

Grilled cheese is one of the easiest dishes to make and one of the most delicious. I mean who doesn't love bread, cheese and butter?! It's also pretty straight forward how to make one. You need bread, cheese and butter/mayo. For me there are 2 different ways to make a basic grilled cheese:

Number 1: 2 slices of bread, add cheese and butter or mayo on the outside of the bread slices. Cook it on the griddle or non-stick pan. Cook until bread is golden brown. Voila! That's it!

Number 2:  2 slices of bread, slather mayo inside, add cheese and butter or mayo on the outside of the bread slices. Cook it on the griddle or non-stick pan. Cook until bread is golden brown. Ta-da! That's it!

It really is quite simple. You can use whatever cheese you want, any bread you want and add any extras that you love. Grilled cheese is one of the most versatile sandwiches. It definitely is a comfort food! Enjoy it with a delicious Roasted Tomato Soup. Grilled cheese and tomato soup, it's a classic!


Buen Provecho!

any bread. I love sourdough!

This one I used Kraft singles cheese. It melts so amazingly!

This one I used cheddar. I added mayo on the inside.

Cheese filled!

Butter or mayo outside of bread. Mayo is good substitute for butter, if you're out. It helps make a golden brown sandwich.

Put them on a griddle until both sides are golden brown.

Cut in half, diagonally or in sticks. Enjoy alone or with a cup of tomato soup!

No recipe- Basic Grilled Cheese - 2 sandwiches

4 slices of bread (any kind)
2 Tbsp butter
2 tbsp mayo (optional)
4 slices of cheese (any kind)

Road Map:

Number 1: 2 slices of bread, add cheese and butter or mayo on the outside of the bread slices. Cook it on the griddle or non-stick pan. Cook until bread is golden brown. Voila! That's it!

                                                                   OR

Number 2:  2 slices of bread, slather mayo inside, add cheese and butter or mayo on the outside of the bread slices. Cook it on the griddle or non-stick pan. Cook until bread is golden brown. Ta-da! That's it!

 
ENJOY!

Roasted Butternut Squash Soup

 My favorite seasons are Fall and Winter. There are so many wonderful things that happen during this time of year. The holidays are just around the corner. It's a wonderful time to spend with family and friends, giving thanks to God for all His wonderful blessings and faithfulness to us. It's a fabulous time of year!

What's also wonderful is the weather. I love when the weather changes, the fog rolls in and the air is crisp and bright. This type of weather is perfect for  good comforting soups. One of the most delicious of soups is Butternut Squash Soup. It's velvety texture wraps your taste buds in a cozy blanket. Though this soup taste absolutely decadent it's not, unless you add cream then that's a different story. I wanted a very hearty yet healthy soup, so i bypassed the cream.  It's amazing how simple this soup was to make. There is some time involved because you're roasting the sqaush, but it's so worth the time. There is so much flavor in this soup and the color alone is enticing.

This soup is wonderful as an entree or side. If you want a more richer soup add cream. If you want completely vegetarian, use vegetable stock. Make it your own! Slip into those cozy pajamas and find comfort in this beautiful bowl of soup!

Buen Provecho!

Preheat oven 425F. Cut in half & scoop out the seeds.

Place on a lined baking sheet. I forgot to and I paid the cleaning price!

Season with thyme, salt & pepper. Roast for 50-60 minutes. Put carrots in half way through the cooking time, otherwise they will burn. Learned the hard way on that one, had to cut off the burnt parts. :0

Scoot out roasted flesh and set aside.

Add olive oil to a large pot. Add onions and saute until transparent, 5 mins.

Add roasted squash, carrots and sag leaves.

Add broth and bring to a boil. Lower heat and simmer for 15-20 minutes.

Blend in batches until smooth.  Add more broth if soup is too thick. Your preference. :)

Nice and velvety!

A delicious bowl of goodness! Garnish with parmesan cheese or a splash of cream. I added a sage leaf just for contrast for the photo. : 0

Roasted Butternut Squash Soup - 4-6 servings

Ingredients:

1 large butternut squash (about 3 1/2 lbs)
2 small carrots
1/2 onion, diced
1/2 tsp thyme, dried
3-4 fresh sage leaves, whole
4-5 cups low sodium chicken stock
2 Tbsp Olive oil
pinch of freshly grated nutmeg
salt and pepper, to taste

Parmesan cheese to garnish

Road Map:

1. Preheat oven to 425F. Line a baking sheet with aluminum foil. Cut squash in half lengthwise, scoop out seeds into a bowl. Reserve to roast later for a healthy treat!

2. Place squash cut-side up on baking sheet and drizzle & spread with olive oil. Season with thyme, salt and pepper.  Roast for 50-60 minutes. Add carrots during the last 30 minutes of cooking, otherwise the will burn.

3. When squash is cool enough to handle, scoop out the tender squash and set aside. Add olive oil to a large pan. Add diced onions and saute (5 minutes), season with salt and pepper. Once onions are transparent add squash, carrots, sage leaves and chicken broth.

4. Bring to a boil , reduce heat to low and let it simmer for 15-20 minutes.

5. Use immersion blender to blend soup or pour soup in batches into a blender until smooth. Pour back into pot. If consistency is too thick, add more broth. Season to taste. Add a pinch of nutmeg.

6. Enjoy!

Roasted Tomato Soup

Tis the season for comforting soups. The most popular by far must be tomato soup. It's a memory food for sure. A nice bowl of tomato soup with it's best friend grilled cheese. It's the perfect childhood memory.

Now I didn't grow up with tomato soup, but as I got older I discovered this wonderful American comfort food, and I simply feel in love. When I'm tried, sick and feeling a little blue, my go to is tomato soup. It has the capacity of hugging you from the inside and making you feel better. Pairing it up with a buttered grilled cheese doesn't hurt either.

Seeing that tomato season has come and gone, the tomatoes aren't looking so good. They weren't their typical ruby red, so I decided to help them along by roasting them. I blended them up with broth and other goodness. I left the soup with texture, however if you want a more silky soup, pour it through a sieve.

Enjoy your hug!

Buen Provecho!

Preheat oven 400F. Cook tomatoes in half and season with salt, pepper, 1 tsp thyme, 1 tsp oregano

Saute onions and set aside

Make a garlic pouch. Separate cloves leaving the skins on, drizzle olive oil season with salt and pepper. Add to oven during the last 30 mins of roasting the tomatoes.  Allow to cool before handling.

Nice and roasted, juicy tomato!

Add tomatoes, roasted garlic,....

and onions. Puree!

Add Olive oil to a medium pot. Pour puree into pot.

Add remaining stock. Bring to a boil, lower heat and simmer for 25 minutes.

Add a dollop of sour cream for garnish. Enjoy!

Roasted Tomato Soup

Ingredients:

3-4 lbs roma tomatoes
1 tsp dried thyme
1 tsp dried oregano
1/2 large onion, diced
2-4 garlic cloves, (skin on)
4 cups chicken or vegetable broth
Olive oil

Roadmap:

1. Preheat oven 400F. Cut tomatoes in half and place on a lined baking sheet. Drizzle olive oil over tomatoes, season with salt, pepper, thyme and oregano. Place in oven and roast for 40-50 minutes.
In a small piece of foil, add garlic cloves, drizzle with olive oil, 1 tbsp, season with salt and pepper. Wrap up foil and set aside. Place garlic foil wrap in oven for the last 30 minutes of the tomato roasting. Allow to cool before handling.

3. Meanwhile in a small pan on medium heat, add 2 tbsp olive oil. Add diced onions and saute until soft. Set aside.

4. Add roasted tomato, roasted garlic, sauteed onions and 1 cup of broth into a blender. Puree. Add tomato puree into a medium pot with 2 Tbsp of olive oil and add remaining broth. Bring to a boil then lower heat. Allow the soup to simmer for 25 minutes. Taste and adjust for seasoning. Add a dollop of sour cream if you like. Enjoy!

Side-note- You can blend the soup with a immersion blender if you have one. If you want to make the soup silky pour it through a sieve.

Chicken Florentine Crepe with Hollandaise Sauce

 There is always something in our fridges that needs to be cook today or forget about it. This was my dilemma.  I had some chicken thighs that needed to be cooked and spinach and mushroom on the verge of spoiling. Necessity truly is the mother of invention. I decided to make Chicken Florentine. I could of easily just served it with potatoes or rice but I wanted something more elegant. This is where the crepe comes in. To make it even more fancy I made some Hollandaise Sauce to pour over it.

This dish is so delicious! I only had spinach, onions and mushrooms but you could use any vegetables you like and it will be incredible! It was light, satisfying and so savory!

I suggest doing the batter for the crepes first it needs to rest for at least 1 hour in the fridge.  Second work on the filling. Third do the hollandaise while warming up your filling. When each component is done, start making the crepes and adding your warm filling, roll and top with hollandaise.

Make Crepe Batter- Add 2 eggs, 1 cup of flour, 3/4 cup milk, 1/2 cup water, 3 TBSP butter & 1/4 tsp salt to a blender. Blend for ONLY 10 seconds.  Place in fridge for 1 hour.

Season and cut chicken

Add oil to a medium pan on medium high, add chicken

Brown chicken and remove

Add diced onions

and garlic. Cook until tender.

Move onions/garlic to outer side of pan and add mushrooms.

Cook until brown. stir together.

Add flour and stir into veggies while cooking out the flour taste.

Add 1 1/2 cups of chicken stock

Stir scraping bottom for flavorful bites. Bring to a boil and sauce thickens.

Put chicken and juices back, finish cooking chicken. 5- 10 minutes check for doneness.

Add 1/3 cup heavy cream, stir and allow sauce to reduce.

Add spinach and wilt.

Yummy Filling!!

Make Crepes. Butter pan, 1/4 cup batter in pan, swirl, cook for 30 seconds to 1 minute, flip and cook other side.

Make Hollandaise- 2 yolks, juice of half a lemon, 1/4 tsp salt blend in blender. While blending pour in the top 5 tbsp melted butter. Blend until completely emulsified. Adjust for seasoning. 

Add a couple of Tbsp of filling

Gently Roll

Drizzle with Hollandaise sauce.

Delightful bite!

Chicken Florentine Crepe with Hollandaise Sauce - yields 4 servings

Ingredients:

1lb chicken thighs, skinless, boneless 
1 Tbsp Poultry Seasoning
1/2 an onion, diced
1 garlic clove
8 oz Mushroom, sliced
4-5 oz Spinach
2 Tbsp Flour
1 1/2 cups Chicken stock
1/3 cup heavy cream
Salt n Pepper
2 Tbsp Olive Oil

Crepes- store bought or homemade Crepes  
Hollandaise Sauce 


Roadmap:

1. If making crepes do that first. Batter needs to sit for at least 1 hour.
Cut chicken into strips or chunks. Season chicken with salt n pepper and poultry seasoning.

2. To a medium heavy bottom pan on  medium heat add oil. Brown chicken. Once all chicken is browned remove from pan and place on plate.

3. Add diced onions & garlic, season with salt & pepper,  cook until tender, 4-5 minutes, push onions/garlic to the outer sides of the pan and add mushrooms. Cook until brown. Add the flour, stirring to cover vegetables with flour and also to cook the flour taste out. 

4. Add chicken stock, stirring/scraping up with a wooden spoon the good bits from the pan and bring to a boil, stirring occasionally until sauce thickens.

5. Return chicken to pan and lower to simmer. Finish cooking chicken through, 5-10 minutes, check for doneness.

6. Add heavy cream, stir and allow sauce to reduce. Add spinach and wilt in pan. Cover and remove from heat. Keep warm.

7. Prep homemade crepes or store brought crepe. Make Hollandaise Sauce. 

8. Assembly: Crepe, spoonful of chicken mixture , roll and drizzle hollandaise sauce.

9.  Enjoy!