I’ve been really lazy about cooking lately. I just haven’t felt like putting together a weekly plan or going grocery shopping… and without a plan, any chance of me cooking goes right out the window. We were both getting kind of cranky about it, so a few weeks ago I promised Shawn that I would actually cook the next day. Of course, I had no inspiration. So I did what any 20-something (err… 30-something) would do – I turned to Pinterest. It’s such a great resource for keeping things organized! I had pinned these gorgeous lentil cauliflower burgers to my “to make” board at some point, and the second I saw them on there I knew what we were having for dinner.
Is spinach and artichoke dip still a thing? I feel like it was all the rage when I was in college (*cough* ten years ago *cough*) but it’s since taken a back seat to other, less indulgent dips… like hummus. Please tell me that I’ve just been living under a healthy-eating rock for the last few years and spinach and artichoke dip is still around? If not, let’s make a vow to bring it back. In the form of grilled cheese.
As you may know, April is National Grilled Cheese Month. Land O Lakes and Kitchen PLAY joined together to celebrate, with an event they’re calling “30 Days of Grilled Cheese.” And the asked me to play along! Yay!
Remember when I made Asian Calamari Salad and I wrote about how it was more of a concept than a recipe? This is sort of like that. Sure, I’ll give you a recipe for an insanely good Italian chicken panini. But that’s not really the point. The point is that YOU CAN MAKE A PANINI IN YOUR WAFFLE IRON. I mean, what?! Is your mind as blown by that as mine was?
I saw the idea in last month’s issue of Rachael Ray’s magazine and I just had to try it right away. It’s kind of brilliant.
I’m only one post into Cookie Week but let’s take a quick break to talk about this sandwich, which was inspired by the flavors of French onion soup. Yup, that’s right: rare roast beef, soft, caramelized onions, and gooey gruyere cheese all tucked between two pieces of crisp bread. I could eat the panini every […]
Leftover roast chicken – or a store bought rotisserie chicken – is a great shortcut on these sandwiches. The provolone sauce is a labor of love, but worth the effort. The result is a thick, silky sauce that flows like lava and coats the sandwiches with a thick blanket of cheese. Make the the cheese isn’t cold when you add it to the milk; it will seperate and congeal if it is. Work slowly over very low heat for the smoothest sauce.