I’m really going all out for Nation Grilled Cheese month this year. I mean what is not to love? Melty cheese, carbs, butter and whatever else I can dream up, yes please! I did a breadless grilled cheese round up earlier this month. But this, THIS, grilled cheese is for you traditionalists.
This ultimate grilled cheese has not one, not two but THREE pieces of sourdough. Layers of white cheese, jalapeños and pepperoni to boot.
For this recipe you’ll need:
3 pieces of sourdough bread
Fresh jalapeño slices
Thinly sliced muenster and jack cheeses
Makes one very large, delicious, grilled cheese sandwich.
Butter the outside of the bread and lay it flat in the pan. Layer fresh jalapeños and jack cheese.
Add the middle piece of bread, then layer the muenster and pepperoni.
Layer another piece of sourdough with the outside buttered. Cook over medium heat until edges are browned. Flip and repeat. If a little cheese bubbles out and get crispy… consider yourself lucky.
Now it’s time to dig into this melty goodness. Best served with a beer.
Stacks on stacks on stacks.
Ok I have to stop typing. Think I just drooled all over this keyboard.
I’ve been diving head first into the kitchen lately, and with summer coming up, paella was on my mind. I love this dish because even though it sounds fancy, it’s really not. It’s a country dish and a one pot meal. I call that a win! I took it up a notch with some spice and made it my own with some fresh cilantro!
There’s nothing I love more than big family dinners where everyone gathers around a big table with tons of food. Paella is meant to be served in a huge pot in the middle of the table. I added mussels and left the shrimp shells on, I love eating with my hands haha! Plus,
Do y’all love Vietnamese food as much as me? I love all the freshness that goes along with it. You know I love Elizabeth Street Cafe with a passion and fresh jalapeño and mint is of my current obsessions . This was my attempt at recreating the Short Rib Bún from Elizabeth Street Cafe.
For this recipe, you’ll need:
2 lbs of lamb (or any other protein/tofu)
1 pack of rice vermicelli
1 cup of the following:
For the sauce:
1/3 cup fish sauce + 2 more tablespoons
1/4 cup water
3 tablespoons sugar
2 serranos or thai chilies
3 cloves of garlic