Tuesday, January 31, 2012

Guacamole Grilled Cheese

This is the best grilled cheese sandwich! I daresay possibly even my favorite sandwich? I crave it all the time ever since I started making it a week ago! I think I've made it for lunch at least 5 times in the past week! Crusty bread, melty cheese, gooey creamy avocado, salty garlic, sweet tomatoes and a little spice from salsa, a hint of sour from limes and a bit of cilantro! HEAVEN!

Today for the first time, I made this sandwich in our Xpress Readi Set Go (thanks for that impulse buy, Dad!). It worked out so much better than on a griddle or pan! I was having a problem with the cheese melting when I made these in a pan and would end up microwaving them for 10 seconds at the end to melt the cheese (I like my cheese really melty). This made the bread soft and not crunchy, which doesn't hold up well to the heavy insides. So if you'll be cooking these in a pan, be warned, and maybe cook them a little lower to melt the cheese and not burn the outside.

Guacamole Grilled Cheese
[ adapted from Two Peas and Their Pod ]


Your favorite guacamole, or:
1 large avocado per 2 sandwiches
Shake of garlic salt
Spoonful of your favorite salsa
1 Tbsp fresh cilantro leaves, chopped small
1 tsp fresh lime juice (I've used lemon too)
Shake of pepper

4 slices of your favorite bread (I used whole wheat bread, but this would be great with a thick crusty bread)
2–4 slices cheddar cheese, depending on how cheesy you want it
Butter, for buttering outsides

Cut avocado in half and remove seed. Scoop out avacado from the peel, put in a large bowl. Mash the avocado with a fork. Add the garlic salt, salsa, cilantro, lime juice, salt and pepper. Stir until well combined.
Heat a pan or griddle to medium heat. For each sandwich, spread desired amount of guacamole on one slice of bread then top with cheese and other slice of bread (or you can sandwich the guacamole inside two slices of cheese). Butter outer slices of bread and grill on one side until golden and crispy. Flip the sandwich and grill until golden brown.

I hope you love this sandwich as much as we do!!

Saturday, January 28, 2012

Crock Pot Country Chicken

It's been a while since we've posted a good crock pot recipe (or any recipe for that matter). This is a great alternative to the "Sunday Roast" meal. Definitely in the category of comfort food! I love the flavor the dill brings to this dish, even though I'm not a huge fan of dill. I bet you already have all the ingredients, so make this for Sunday dinner tomorrow!

Crock Pot Country Chicken
[ recipe from Real Mom Kitchen ]

8 Yukon gold potatoes, halved or quartered depending on their size (or red potatoes)
6 carrots, cut in half lengthwise and cut into large pieces
2 celery ribs, sliced
4-6 boneless skinless chicken breasts or thighs
3 Tbsp cornstarch
1 1/4 cup chicken stock, cold or room temp
2 tsp honey dijon mustard
1 1/2 tsp dill
1 tsp salt
pepper to taste

Spray the crock pot with non-stick cooking spray. Place the vegetables in the bottom of the crock pot followed by the chicken breast. In a bowl, whisk together the cornstarch and chicken stock until well blended. Then whisk in the mustard, dill, salt, and pepper until blended. Pour the mixture over the vegetables and chicken in the crock pot. Cook on low for 6-8 hours or on high for 4 hours. If needed, mix equal amounts of cornstarch and water to thicken the sauce in the crockpot. Ladle sauce over the servings and enjoy.