Advertisements

Sweet Grilled Cheese and Tomato

Sweet Grilled Cheese and Tomato Sandwich

I LOVE this sandwich! I visited a sandwich cafe this weekend and tried one of their specialties…a grilled cheese with honey. It was delicious!  I quickly began devising my version of a sweet grilled cheese and came up with this…Sweet Grilled Cheese and Tomato sandwich. The mix of creamy havarti cheese, juicy tomato, sweet honey, and buttery toasted sourdough bread is absolutely scrumptious! Give this easy sandwich a try today!

Sweet Grilled Cheese and Tomato Sandwich Recipe

Serves 2 sandwiches

Ingredients

4 slices sourdough bread

1/2 cup sliced havarti cheese (cut straight off a block of cheese for thicker, gooey slices)

2 Tbls honey

4 slices tomatoes

2 Tbls basil, sliced julienne

1 Tbls butter

Directions

1. Build sandwiches by spreading honey on all four slices of bread and layering the cheese, tomatoes and basil between the bread.

2. Heat non-stick skillet over medium heat. Add 1/2 Tbls butter to melt.

3. Add sandwiches to skillet. Cover in order to fully melt cheese. Flip sandwiches when evenly browned, adding remaining butter. Cover skillet again to continue to melt cheese.

4. Serve sandwiches straight from skillet.

Advertisements

Roasted Salmon with Balsamic Mustard Glaze

Roasted Salmon with Balsamic Mustard Glaze

So, the health powers that be say I should be eating fish twice per week in the interest of living longer and healthier. I can do that…I think. I have never been a huge seafood eater. Growing up I pretty much ate shrimp, and that was it. No salmon, tuna, crab or lobster. As an adult I generally still eat mild seafood such as tilapia or mahi mahi. Or the ultimate in healthy…crab or lobster masked by a delicious, creamy mayonnaise and cheese concoction. Yummy!

My sister makes a delicious salmon with an apple glaze so I knew I could handle salmon. Maybe she will let me post her recipe here some day (hint, hint, Jennifer).  The one thing I really wanted though was something especially easy to make. That’s how Roasted Salmon with Balsamic Mustard Glaze was born. Place salmon on parchment paper, season, roast in oven, add glaze. See? Easy.  If you are trying to up your intake of healthy seafood, or if you just like salmon, give this recipe a try soon. You will enjoy it!

Roasted Salmon with Balsamic Mustard Glaze Recipe Continue reading

Gladly Eat Your Veggies: Honey Roasted Carrots with Mint

Carrots are considered a boring vegetable and are the seemingly reliable cohort of the pot roast or the ranch veggie dip. Many of us have had one too many boiled carrots or have doused them in gravy and mashed potatoes (yum…mashed potatoes) in an effort to just get them down. If this is you, you haven’t really had a tasty, vitamin and mineral packed carrot. There are so many delicious ways to eat your carrots: a sweet carrot soup or bisque, roasted instead of boiled carrots, juiced with an apple for an absolutely delicious fresh morning juice, and now…Honey Roasted Carrots with Mint.

Roasting carrots makes them so flavorful. Then you add brown sugar, honey and mint and now you have carrot candy. I mean these are really addictive. The mint is added both during roasting and then fresh at the end and it really makes these carrots with a background taste that can’t be beat. There is no need to mask them with your mashed potatoes anymore! Every person I have ever served these carrots to loves them and always asks for more. Try them out tonight and tell me what you think!

Honey Roasted Carrots with Mint

Ingredients

1 lb Carrots, scrubbed and halved lengthwise

2 Tbsp Butter

3 Tbsp Honey

2 Tbsp Brown Sugar

2 Tbsp Mint, chopped

1/4 tsp Ground Cinnamon

Salt and Pepper to taste
Directions

  1. Preheat oven to 375 degrees. Line baking sheet with parchment paper.
  2. Place halved carrots in a single layer on the pan.
  3. In small saucepan, melt butter. Add brown sugar and honey. Stir until well mixed. Pour evenly over carrots.
  4. Sprinkle carrots with cinnamon, half of the mint, and a pinch of salt and pepper.
  5. Roast for 20 minutes. Carrots should be tender and lightly browned.