Foodie FriYAY: Grilled Cheese with a Twist

I haven’t made a food post, that I’ve created, in way too long. I’m sorry guys! I’ve totally been slacking on this front, and I should’ve noticed and actually done something about it sooner. But here we are, and I’m fixing this now.

After my wisdom teeth surgery last month, I was in love with soft foods (read about that here). I also learned how to actually caramelize onions (and not just on accident, because I was caught up in something).

I found the latest Betty Crocker cook book on clearance, and what kitchen is complete without that? I even was telling my dad about the find, since we both have the creative brains when it comes to creating dishes, and he says that out of all the cook books he’s had over the years, that is the one he always references when he needs inspiration, or just some of the simple things like conversions. Trust me, he doesn’t have many cook books either, like you’d think for what he comes up with.

That’d be a good tangent post: a conversation with my dad about the evolution of his cooking, and mine. I could record it and throw it up here, and share a recipe we created sometime. Hey dad….haha.

Okay, back to what you came here for: this week’s recipe. This week I’m sharing one of my go-to’s especially when I was trying to recover from surgery and getting my mouth movement back. But this one has a twist. It’s grilled cheese with caramelized onions and mushrooms.

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It’s super easy, and requires not much more effort than a regular grilled cheese. You can also switch out the shrooms for tomatoes, if you don’t care for shrooms.

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All you have to do, is dice up some onion, saute it in butter for about 20-30 minutes until you see some caramelizing, add diced shrooms, let the shrooms soften, then proceed to make a grilled cheese.

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Cook the grilled cheese just a hair under where you like it, split it open (after it cools enough so you can grab that greasy thing!!!) then add the shrooms and onion into the grilled cheese, and finish cooking your grilled cheese!

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It’s super easy, and adds some more nutrients and makes it a little more filling as well! The recipe I found called for Gouda cheese, but Swiss or provolone does great too. I’d suggest provolone for if you’re using tomato in it, but that’s me.

What variations of grilled cheese have you tried and liked? I want to try more, especially with fall coming soon, and grilled cheese and tomato soup is a great easy meal for when you want something simple and warm!

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Foodie FriYAY: Crockpot Lasagna (gone slightly wrong)

So earlier this week, I attempted a lasagna roll recipe that would cook in the crock pot. It didn’t go as planned, but I did make instead just a lasagna bake in a crock pot. Here’s the journey.

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This is 100% the last time you’ll see this pot. It went up in flames not too long after this picture. But anyway, boil some water, add some seasoning and oil, break your lasagna in half (both in how much is in the 1 lb box, and in length, like you might do for spaghetti and kids), and cook to the box’s demands.

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While you have your lasagna noodles cooking, chop up any veggies (I KNOW TOMATO IS A FRUIT….DRINK KETCHUP THEN AS A SMOOTHIE THEN. DO IT.) and cook your protein of choice (or not…I’m not in charge of you).

While you’re at it, pour a drink. Because this is where it went ALL WRONG FOR ME, so it may do the same for you. If it goes wrong, you have a drink. If it goes right, you have a drink.

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I don’t like broadcasting failures, so here’s what happened after things went wrong, and I just went f*ck it and changed it into a casserole dish before I burned the whole place down with the pot that caught fire (YES I KNOW HALF OF IT WAS MY FAULT, FOR CATCHING ON FIRE lol, don’t judge me haha).

I took the lasagna noodles, layered it, put riocotta cheese, then my veggies, then my meat, and repeated the process until I ran out of it all. It became like 3 good layers. Oh, add sauce as you wish as well.

After it looks something like this, finish the sauce and add shredded cheese. I took a 3 cheese Italian blend. Make it look like this:

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Then, for about 45 minutes to an hour (depending on how your crock pot handles the high setting, and how crispy you like that top layer of cheese), cook it on high.

Serve like you would regular lasagna, and save the rest (if you have any).

This can serve 2 people for 2-5 meals, depending on hunger levels, and what it’s paired with (salad, dessert, other sides), so take that as you will.

Have you tried a crock pot lasagna dish? How did you like it? Did you do anything different than I did? Share with me, so I can try it as well!

If you have any tips to do the little rolls, TELL ME YOUR WAYS below.

Taco Tuesday: Taco Salad Editon

I was soo¬†feeling tacos, so here we are. Babe’s been struggling with illnesses off and on, as this weather won’t just pick one (winter or spring), so I took to a mild form of taco salad, that I got from my ex’s sister in law. It’s different, but good, and you can add in all the spice you want, while not hearing everyone else eating, complaining “It’s too spicy!!!!!”

What makes it different, you ask? Well, take to these ingredients, and take a guess:

-Ground meat or substitute. I like ground turkey
-taco seasoning
-onion
-tomato
-lettuce or spinach
-shredded cheese or substitute
-Catalina dressing (I like Kraft’s sweet honey one for this)
-sour cream, or substitute
-refried beans
-soft tortillas, or Doritos (spicy nachos, cool ranch, or nacho cheese, all will do)
-anything else you want, like chives, rice, hot sauce, jalapenos, etc

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Start by dicing up some onion, and put in a hot pan with oil. Let it start cooking, and put some taco seasoning in with it, then your meat substance. While the meat is cooking, dice up any more onion you’d like, and all the other veggies. If you’re using tortillas, rip a few tortillas into bite sized pieces. If you have rice, cook that too.

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Once the meat is almost done, add some more taco seasoning. Once it’s done, add refried beans, and if you want cooked rice in there, add the cooked rice here as well. Let the refired beans and rice get warm, and soak in the seasoning.

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From there, grab a big bowl, layer some tortillas or chips (kind of crunching them as you go), some veggies, then the meat mixture, cheese, and dressing. Rinse and repeat.

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At the top, add some sour cream, and if wanted, either put some salsa in now, and mix it all up. Serve, and add any spicy condiments, as desired (or not).

I hope you enjoy this simple and milder take on taco salad. I enjoy it both with chips and tortillas. Which one is your favorite? Try them both, and get back to me!