Grilled Beer & Cheese Sandwich

WARNING: This recipe may cause a dance party to occur in your kitchen. I challenge you to find the hyper-linked music video.

I was raised in Wisconsin, and I'm a huge sucker for CHEESE. I also don't mind a beer every now and again, in moderation of course. It leads to karaoke moments like this.

When I stumbled upon this recipe in Wisconsin Cheese Talk, I knew that I had to make it IMMEDIATELY.

I followed this recipe to a T.

First you have to make the bread. Don't worry. It's really easy, BUT if you don't want to make it from scratch, there are packets to buy from places like Tastefully Simple.

Ingredients for the beer bread:
4 1/2 teaspoons baking powder
3 cups flour
1 1/2 teaspoons salt
1/3 cup sugar
12 oz beer
3 tablespoons butter

Preheat your oven to 350. Mix the baking powder, flour, salt & sugar. Add the beer. Stir. Shift the formed dough to your loaf pan. Melt your butter and pour it over the dough.

Bake for 35-40 minutes. Cool the bread.

Next, start making the delicious sandwich!

The ingredient sizes really depend on how many sandwiches you intend to make.

Ingredients for the sandwich:
Onion slices (to your preference, but for one sandwich I used about 1/3 cup)
A dash of oregano
Worcestershire sauce
Salt
Black pepper
Medium sharp Cheddar cheese
Fontina cheese
Dijon mustard
A olive oil & little butter

Start by slicing the onions. On medium head, add a drizzle of olive oil, the sliced onions, and some oregano to a frying pan. Throw in dashes of salt-n-peppa and Worcestershire sauce. P.S. I really struggle with pronouncing Worcestershire. Here's how you say it. Remove the onion mixture from the pan. Make sure that the pan is still greasy.

Spread some Dijon mustard and cheese on the bread. Add the onions. Put the sandwich pieces together. Try not to spill the pieces, and shift the sandwich to the frying pan. Grill until browned on both sides.

Eat and be merry!


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Curried Egg Salad

Are you ever in the mood for an egg salad sandwich? Egg salad is one of my most frequent cravings, and the ingredients are almost always in my kitchen.

In the past, my egg salad sandwiches have been a very simple combination of hard boiled eggs, mayo, and salt/pepper.

I wanted to try something special this time.

If you consistently read this blog, you'll already know that I LOVE curry.

I found this recipe.

Combine these ingredients:

• 1/2 cup mayonnaise
• 1/2 teaspoon honey
• 1/2 teaspoon ground curry
• Dash ground ginger

I mixed these (above) ingredients while my eggs were boiling. I usually put my eggs/water in a sauce pan and wait for them to boil. I let them boil for at least five minutes. Then, I place in cold water for a few minutes, followed by refrigerating for at least 1.5 hours.

Then, I peel my eggs. I find this therapeutic for some strange reason..

Chop the eggs, and add the eggs and 3 chopped green onions to the mayo mixture.

Stir.

Spread on bread! The recipe called for whole wheat, but I can't have very much wheat.*

I put it on white bread, and it was delicious. The perfect sandwich:


*Weak gluten intolerance

Super easy tuna melts

These tuna melts are super easy and really delicious.

They are perfect for busy people. I do not have a toaster. Do you? I do not really see the need for a toaster. I start by toasting my English muffins in the oven while it preheats. Preheat your oven to 375 and toss in the English muffins (or use your toaster). The tuna mixture (below) will serve about 4 people and about 4 English muffins. I usually eat one English muffin per meal.




Here are the ingredients for the tuna mixture:

2 6 oz. cans of tuna
4 tablespoons of Mayo
1 teaspoon of salt
1 teaspoon of pepper
2 teaspoons of vinegar
2 teaspoons of mustard
2 tablespoons of chopped dill pickle

Mix these ingredients, and spread on the inside of each toasted English muffin.



If have have tomatoes, put a slice or two on the English muffin. If you don't have tomatoes, it's not a big deal.

Put shredded cheese or a slice of cheese on top of the English muffin and mixture. I use whatever cheese I have in the fridge. This time it was Swiss and cheddar.






Then, put in the oven for about seven minutes. This photo does not do it justice. The flavors from the pickles are really strong.

Jazz up a classic recipe

I had the opportunity to cook at my BF's parents' house. They have a gorgeous kitchen. It is honestly dreamy. The cabinets are white, and the walls are burnt orange. I could almost drool when I am there.

We were given free reign to the ingredients while the BF's parents were at the cabin. The BF and I were in town for his high school reunion.

I noticed that they had bacon, lettuce, and tomatoes.

Easy!

But wait, this is boring. zzzzzz...

Being an overachiever, I decided to spice it up. Instead of using a loaf of bread, I decided to heat up sandwich buns. It's so easy. I love a nice, warm sandwich. All you do is heat up the bread on a cookie sheet for 5 minutes (tops!) at 375 degrees.

Then, instead of mayo, I made a mixture of Dijon mustard, mayo, black pepper, and thyme. It is really easy, and most kitchens have those ingredients on hand. It adds a nice twist that tastes much better than mayo.






Dinner is served..