Tag: grilled cheese

Apricot + Caper Jam Grilled Cheese

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A thing we should have done 4 years ago:

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Invest in a king bed.

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Truly, how has our marriage survived up until this point?

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It’s not that we don’t love cuddling. We’re a big cuddling couple. We cuddle watching tv, cuddle while we read, cuddle while we scroll through our phones looking at memes and food pix. But when it’s time for night night, it’s time for night night. We go our separate ways. It’s an absolute no limb touching zone. If a toe crosses the border and caresses a calf, it’s like Mortal Kombat 7. Hence the need for a ginormous king bed. It’s basically like  having three lil twin beds all connected. One for Garr, one for me & Topanga has one all to herself!

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Now if only the bed frame would arrive & we could lift our mattress off the floor and stop living like frat boys.

 

 

Time: 1 hour (prep + cooking) | Serves: 6 grilled cheeses

Ingredients:

  • 1 loaf of crusty bread, sliced
  • 3 cups of arugula, packed
  • 6 slices of vegan pepper jack cheese
  • 1/2 cup of vegan cream cheese
  • 1/2 cup of vegan butter
  • 20 dried apricots
  • 1 tbsp of capers
  • 1 tbsp. of dijon mustard
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • In a sauce pan, add apricots + just enough water to cover
  • Bring to a boil, turn off + remove from heat
  • Mix in capers + dijon mustard + oil + some S+P
  • Add to a food processor + pulse until chunky but spreadable
  • Refrigerate until you’re ready to cook
  • Spread one side of a piece of bread with butter + the other with cream cheese, repeat with all breads
  • On the cream cheese side, spread some jam + top with cheese + arugula + another piece of bread, cream cheese side down, repeat with all sandwiches
  • Add a lil butter to a skillet over medium heat
  • Cook sammies for 2-3 minutes on each side
  • Serve hot
  • Dip sammie into vat of jam, use sammie to trace jam heart on face + get self portraits made
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Roasted Asparagus Grilled Cheese

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I took public transit and didn’t die!!!!!!!!!!!!!!!!!!

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Taking the bus was a thrill! I felt like an independent city girl or a common plebian or something.

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What misconceptions I had about this mode of transportation!

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First, I thought they were unsafe. I had this notion that busses just ~flip~ over on the regular. This is false, apparently. Second, I thought they were dirty. It was clean AND I had a personal vent and reading light. Cute! Finally, I thought there were just too many variables for my feeble mind to comprehend. How do I pay? How do we file in? Are there assigned seats? What if the bus driver kidnaps me and takes me to his lair?

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The bus driver did have to show me how to insert the coins, so once he figured out I was an idiot he decided to let me go.

 

 

Time: 45 minutes (prep + cooking) | Serves: 4 sandwiches

Ingredients:

  • 1 bundle of asparagus, washed + trimmed
  • 1 avocado, pitted
  • 8 slices of swiss cheese
  • 1 cup of gorgonzola
  • 1 tsp. of crushed red pepper
  • 1 tbsp. of olive oil
  • Butter
  • 8 slices of sourdough
  • S+P, to taste

How to:

  • Preheat oven to 425 degrees
  • Arrange asparagus on a lined baking sheet, drizzle with olive oil + S+P
  • Roast for 13 minutes
  • Meanwhile, smash avocado in a bowl + stir in red pepper + S+P
  • Once cooled, cut asparagus in half
  • On two pieces of bread, spread some avocado on one side + butter on the other
  • On the avocado side, add a piece of swiss + asparagus + gorgonzola + another piece of swiss + top with the other piece of bread, avocado side down, repeat
  • Heat olive oil in a skillet over medium heat
  • Grill sandwich for 3 minutes, flip + grill another 2 minutes
  • Serve hot
  • Get a big ole bowl of soup + dunk this bad boy like you aint never dunked before

Vegan Butternut Mac Grilled Cheese

10 Comments

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I am a certified genius.

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Like, I have brilliant ideas.

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But I do my best thinking when I’m with my BFF, Cheryl. Something magical & slightly obnoxious happens when our brain power combines.

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We spent a solid 48 hours together this weekend. After a couple of hours together our brain juices start working and the ideas just flow. Around hour 12 we decided to dress alike for the day & were reminiscent of a pair of toddler BFFs who love to hold hands everywhere they go. Hour 18 we decided to re-watch Parenthood and are giving ourselves 6 weeks to finish. Hour 36 we began executing our plan to bring back graphic tees. By hour 42, we were making these sandwiches & singing the A Walk To Remember soundtrack at the top of our lungs. Yet we still had time to plan a trip to Canada & solve all of the world’s economic problems.

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Hour 27 we also ordered a large pizza at 11 p.m. & ate every bite in 13 minutes flat. I timed it.

 

 

Time: 1 hour + 30 minutes (prep + cooking) | Serves: 4 sandwiches + extra noodles

Ingredients:

  • 1 package of pasta shells
  • 1/2 butternut squash, peeled + chopped
  • 3/4 cup of raw cashews
  • 1 cup of unsweetened almond milk
  • 3 cloves of garlic (if you’re feeling wild, use roasted garlic cloves)
  • 1 tbsp. of lemon juice
  • 7 tbsp. of nutritional yeast
  • 1/2 tsp. of dijon mustard
  • 1/2 tsp. of italian seasoning
  • 1/2 tsp. of turmeric
  • 1 tsp. of paprika
  • 1 tsp. of crushed red pepper (or more if you like spicy)
  • 4 ciabatta bread rolls
  • 1 head of roasted garlic
  • 1 tbsp. of olive oil
  • Vegan butter
  • S+P, to taste

How to:

  • Preheat oven to 350 degrees
  • Arrange butternut squash on a lined baking sheet + drizzle with olive oil + S+P
  • Roast for 40 minutes
  • Process cashews in a food processor
  • Add in milk + garlic + lemon juice + nutritional yeast + dijon + italian seasoning + turmeric + paprika + crushed red pepper + S+P, process until smooth
  • Add butternut squash + process until smooth
  • Meanwhile, cook pasta to al dente, drain + add back to warm pot
  • Stir in butternut sauce
  • Rub a roasted garlic clove on each of your ciabatta buns
  • Heat a tbsp. of vegan butter in a skillet over medium heat
  • Butter the butts of each of your buns + lay one butter down in the pan
  • Top with as many noodles as you can fit + place the other bun on top, cook for 3 minutes
  • Flip + cook another 3 minutes
  • Serve hot
  • Grab the elastic waist pants + tuck in a bib it’s gonna be a wild ride

 

 

Butternut Mac recipe is from Oh She Glows!