Yesterday was National Grilled Cheese Sandwich Day. I either didn’t know this or actually may not have cared, until I saw all the yummy GCSs being posted all over the Interwebs. So I had to run out and buy some yummy cheese and bread and came up with this concoction. Bacon, caramelized onions with a shot of bourbon, a really nice cheese. Lunch is served.
Need to get some comfort food on the table in under 45 minutes? This might be the thing to try. I was really in the mood for Mac & Cheese, but had all the ingredients for Chili in the house, so ended up combining the two recipes. Turns out, it was much faster to make than one would think, and it’s a decadent (in a low-brow kind of way) and rich “sure to fill you up” kind of meal. It’s fairly mild, in terms of spice, but feel free to amp up the chili powder or add a dash of cayenne. Recipes serves 4 people, more if you make a nice salad to accompany it.
Cold and Snowy outside? Comfort food inside! Spinach Mushroom Lasagna to the rescue!
Note: as often is the case, the recipe is for a “full lasagna” (like about a 9 x 13 casserole dish), but pictured is a somewhat smaller version… you know, being single and all, and while I love lasagna, I don’t want to eat it for a week!
Note Two: Greater Boston got virtually no snow that hit the Mid-Atlantic. I was just looking for another excuse to make lasagna. [grin]
Let’s talk about garlic bread. It’s a total summer time thing for me and I almost never make it in the winter, even if it does pair nicely with Italian dishes like the traditional “Spaghetti and Meatballs”. But now that it is summer, it’s time to work on perfecting these loaves of yumminess. This time, I decided to not take a loaf from the store and slather it with garlic and herb butter, but I made the bread too. And I made the “pull apart” / “crazy bread” style bread that I have become so fond of. Added a lot of parm and voila. Yumminess! Best part is that it virtually falls apart into slices when removed from the loaf pan, so no need for a knife.
I’ve been meaning to make this recipe for a while, and since it got cold out again I figured that I could just revert to cold weather food again for a day. The recipe is almost a combination lasagna (with ricotta and such) and meatloaf, then all rolled up and sliced. I served it with wild rice and a tomato-y sauce, but you could also serve it truly Italian with pasta, or go the other way with a brown sauce or glaze.