Grilled Cheese

So, I know I get bored of regular old cheddar cheese in my Grilled Cheese. One day, I decided to use some white cheeses. The first non-Cheddar cheese Grilled Cheese I remember making had 3 different kinds of cheese slices. Provolone, Meunster and Mozzerella. Delicious!! I even kicked it up a notch and dipped it in Marinara/Spaghetti Sauce. EVEN BETTER!!

To get that perfect crunch on My Grilled Cheese, I get a pastry brush and lightly paint Olive Oil/Extra Virgin Olive Oil. I also have an over-the-stove griddle that covers 2 burners (not necessary but very effective.) Before I add the cheese, I put the Cheese-side of the bread down first to toast it and start melting the cheese a little faster. After about 2-3 minutes, or whenever you are ready, flip the slice of bread so that now the oil-side is cooking. Layer your cheeses so that every inch can be covered...or close to it. If you have room in your pan, do the same to the 2nd slice of bread that you did to the 1st. Then, when you are ready to flip, just flip it. If the cheese is melted to the 1st slice and not the 2nd, but the 1st is the golden color you like, then carefully flip it, using the spatula to pick up the sandwich and your free hand to hold the sandwich together so it won't fall apart as you are flipping it.

Eat the Grilled Cheese alone, or for some extra flavor, warm up some marinara.

Pizza Casserole

Ok, people. So this recipe sounds weird but it is totally the bomb diggity. lol. anyway. Here are the pictures I remembered to take, and the recipe follows. I owe this recipe to one of my friends, Sydney.

 

3 1/3 cup bisquick (or pancake mix)

1 cup milk (have some extra just in case)

16 oz pizza sauce (2 cups, separated)

16 oz shredded mozzarella cheese (2 cups, separated)

Favorite pizza toppings: pepperoni, sausage, pineapple, canadian bacon

-Heat oven to 375d F. Spray 9x13 pan (glass is better) with non-stick cooking spray.

-In medium bowl, stir bisquick and milk until a soft dough forms. 

-Drop half of dough in spoonfuls evenly over bottom of baking dish (dough will not completely cover bottom).

-Drizzle 8oz of pizza sauce over dough. Scatter half of the selected toppings over sauce and sprinkle 8oz of cheese. Repeat with rest of ingredients.

-Bake for 20-25 minutes or until golden  brown.

Not Cooking but Still Fun

So I was looking on Twitter today and I follow FueledByRamen and they were talking about Hayley from Paramore's favorite things, so I looked and found this page. ThingsOrganizedNeatly.tumblr.com
Hayley's description of the page is completely accurate. If you have Organization OCD, THIS is the blog for you. It's so crazy! It's a picture blog. So I was looking at it and found a few awesome pictures.

This one is probably one of my favorites.

Here are a few more...or you know, 8 more haha

 

  

And here is the best one:

Ok. Ok. So it's not food, but it is a bunch of recycled cups and I think it looks totally awesome.

Chicken Enchiladas

So, this recipe may be a little confusing but it's only because I've never actually had a recipe card for it and neither has my mom. So here we go. Let's see if everyone understands. Pictures to come later.

3 chicken breasts
1 can (28 oz) Enchilada Sauce (I use Rosarita)
10-12 (8-12in) flour tortillas
Cheese - cheddar or Mexican Blend

-Boil and shred chicken.
-Toss shredded chicken with fair amount of cheese and enough enchilada sauce to make the mixture moist.
-Add small amount of chicken to edge of tortilla and roll tightly. Place in 13x9 pan.
-Pour rest of enchilada sauce over rolled tortillas, making sure all of the torillas are covered with sauce. -Spread/Sprinkle cheese over the enchiladas, to your liking.
-Bake foil covered enchiladas at 350dF for 25 minutes. If the cheese is not melted, put enchiladas back in the oven, uncovered, for 5-10 minutes.

Word for the -Bland Wednesday-

Leftover Chicken? Turkey? Shred it! Heat it up on the stove and add some barbeque sauce. Make them into sandwiches or tacos. Personally, I like the tacos. If you add some parmesan while cooking, it tastes even better! As for the barbeque sauce, my dad gets Sweet Baby Ray's and ever since, we never get any other kind. Once you try it, nothing else is good enough. Enjoy!


Next: Word for the -Bland Wednesday-

Word for the -Bland Wednesday-

Try adding a little seasoning salt to your meal. A little goes a long way.


Next: Word for the -Bland Wednesday-

Homemade Lasagna

Ok, so I'm doing this from memory because it is just a memory recipe, so if there are any questions, just ask and i'll answer and edit the recipe for more understanding.

Yield: This recipe makes 2- 13X9 pans of Lasagna (or thereabouts)

1 box Lasagna noodles
1 tub Ricotta Cheese
2 1lb tube Ground Beef/Meat (or 1 3lb tube)
1 large jar of [Prego] Spaghetti Sauce
1 large bag Mozzerella (or large block to grate)
1 egg
2-3 Tbsp sugar


-Cook noodles according to package instructions. Drain, do not rinse. (Never rinse pasta. this will cause the starch to wash away and will cause sauce to not stick to pasta)

-Brown the ground beef/meat. Once browned, drain and rinse. Restore back to cooking pot/pan, add spaghetti sauce and warm.
-Mix Ricotta Cheese, egg and sugar. Chill until meat and noodles are done.

-In 13"X9" pan, lay 3 noodles side by side. Add Ricotta mixture in little blobs, see picture. (Normally, add ricotta to all of noodles, but for this picture I was making a special side for my sister who does Not like ricotta.)

-Next, add meat/sauce, see picture.
-Add mozzerella cheese.
-Repeat 2 more times to make 3 layers.

Bake at 350degrees. Cover with foil and bake for 40 mins. If the mozzerella is not melted, put back it the oven for 5-10 minutes, uncovered, or until cheese is completely melted and a light golden color.

Enjoy!