When the Winter weather comes callin’, we go running straight for our biggest pot & our favorite batch of hearty chili. Obviously, no bowl of chili would be complete without a serving of cornbread. Skip the extra steps and combine the two with these yummy, savory Sour Cream Corn Bread Dumplings.
If you’ve never had a mac n cheese grilled cheese sandwich, then you’ve never really lived. It’s exactly what it sounds like: creamy macaroni and cheese stuffed into a sandwich with extra sharp cheddar and grilled until melty inside and golden browned to perfection on the outside. Some of you skeptic, health-conscious folk might be thinking that’s just way too much starch in one sandwich. WRONG! Those were my initial thoughts too, but alas, that is not the case. The starchy side and the sandwich aspect work harmoniously well together, creating a euphoric eating experience unlike any other. It’s a fusion of the ultimate comfort foods that results in a beautiful soul food hybrid. This, my friends, is heaven.
This recipe makes two sandwiches at once. Needing more than that? Just double the recipe as needed. I’ve always got to make 3 ‘batches’. Wanting to dial back the cheesiness a bit? You can opt out of adding the extra slices of cheddar? Even the cheese is flexible? Don’t like cheddar? American works well. Prefer a white cheddar macaroni and cheese? Use white cheddar slices, or even mozzarella or provolone. Cheese is very forgiving. 🙂
Grilled Mac N Cheese Sandwich
4 slices Sourdough (or other dense bread)
1½ cups leftover Macaroni & Cheese
8 slices American or Cheddar Cheese
2 tbsp Butter
Directions
1. In a small nonstick skillet place heat ¾ cup of mac & cheese over medium heat.
2. Once warm (about 3-4 minutes), shape mac & cheese into a pile about the size of the bread and top with 2 slices of cheese.
3. Turn off heat.
4. Butter 2 slices of bread.
5. Place bread butter side down in another skillet over medium heat.
6. Top one of the bread slices with 2 slices cheese.
7. Use spatula to lift corner and check done-ness.
8. When lightly browned turn off heat. Use spatula to transfer mac & cheese rectangle onto cheese covered bread in the skillet.
9. Cover with the other bread slice, toasted side up. Gently press together with spatula and transfer to a plate.
10. Serve immediately.
I love bread. There’s nothing better than it’s yeasty smell filling up my kitchen. A no knead bread? Even better! All that same great smell and taste, but none of the tedious work. Today I bring you all the delicious taste of jalapeño poppers in a moist and rich beer bread! Seriously, the two combine for a flavor explosion in this simple, yet oh so ooey, gooey bread recipe. Made with obvious staples like beer, jalapenos, bacon & tons of cheese, you’ll beg for it. It’s sure to become a sensation.
Cheesy Bacon Jalapeno Popper Beer Bread
recipe adapted from The Slow Roasted Italian
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
¼ cup granulated sugar
8 ounces cream cheese, softened
2-3 medium size jalapenos, (seeded, deveined and diced)
12 ounces bacon, cooked crisp and crumbled
1 cup shredded mild cheddar cheese
1 12 ounce bottle of beer
1 tablespoon softened butter or bacon drippings for pan, or cooking spray
Directions
1. Preheat oven to 350°.
2. Prepare 9×5 bread pan by greasing with cooking spray, butter, or bacon drippings. Set aside.
3. In a medium bowl combine cream cheese, jalapenos, bacon and cheese. Stir to combine. Set aside.
4. In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center. Add cheese mixture and beer. Gently stir mixture with a spoon until combined. Pour mixture into prepared bread pan.
5. Bake for 50-55 minutes, until browned on top and thumps on the bottom. Remove from oven and place pan on a wire rack and allow to cool for 5 minutes. Remove bread from pan and allow it to cool on wire rack.
6. Enjoy!
Grilled cheese sandwiches bring back the memory of staying home from school, sick on the couch with a potentially fatal math-class-hating fever, watching my grandma’s favorite soap opera, and eating white bread and yellow cheesefood-slice filled grilled cheeses dipped in Campbell’s tomato soup. All these years later, now with my own kids stuck on the couch, there’s still something super comforting about the crusty concoction. As time has gone by though my grilled cheese obsession has managed to mature a bit since my elementary, middle, and high school days.
Here’s out latest version of what the sons call a ‘grown-up’ grilled cheese. All the familiar ooey,gooey cheesy bits you love, but filled with real ingredients and flavors fit for any sophisticated adult palate. I’m lucky the sons love them too, even with the addition of veggies. Yes sons, your Mom can and will attempt to try and ruin one of your favorite ‘classics’ by making it a tad bit healthier.
Chicken & Broccoli Grilled Cheese
recipe adapted from Cupcakes & Kale Chips
1 cup shredded or finely chopped, cooked chicken
1 cup steamed broccoli, finely chopped
1 cup shredded sharp cheddar cheese
1/2 cup Parmesan cheese
¼ t garlic powder
1 tbsp mayonnaise
1 tbsp Dijon mustard
salt & pepper, to taste
8-10 slices of your favorite bread
2 tbsp butter, plus extra if needed
Directions
1. In a medium bowl, combine the chicken, broccoli, cheddar, Parmesan, garlic powder, mayonnaise, Dijon mustard, and salt & pepper.
2. Divide the mixture evenly between four of the bread slices, and top with another slice of bread.
3. Melt butter in a pan over medium-low heat.
4. Cook the sandwiches for about 3-4 minutes per side, or until golden brown and the cheese has melted. Covering the pan with a lid during cooking will help the inside get all warm and gooey before the bread gets too browned.
These little grilled cheese ‘sticks’ are easy, delicious, and dippable. For all of you fellow double-dip offenders, you know exactly what I mean when I say, it’s ten times better if it’s dippable. Son # 3 dubbed these his favorite ‘eggrolls’. All the sons thoroughly enjoyed dunking them in their bowls of creamy tomato soup.These were so much more convenient than our old grilled cheese sandwich. Son made, son tested, and son approved.
6 slices of your favorite sandwich bread, any kind will do
6 slices of American or Cheddar cheese
2 tbsp butter
tomato soup
Directions
1. Lay out pieces of sandwich bread on a flat surface. Use a rolling pin to flatten. Then, if you’re anti-crusts, use a knife to cut the crusts off of each piece of flattened bread.
2. Place a slice of cheese on top of each slice of bread, then roll up tightly to form a grilled cheese
3. Meanwhile, heat 2 tablespoons butter in a skillet over medium heat until melted. Place the grilled cheese rolls (about 3 at a time) seam-side down in the skillet, and cook on all sides until the bread is toasted and the cheese is melted. You can press the rolls down with a spatula to be sure that they do not unfold while cooking.
4. Remove and repeat with the remaining sandwiches, adding more melted butter if necessary. Serve immediately while the cheese is still warm and gooey with extra delicious dipping sauce tomato soup.
