lifeofpositivity:
taste-the-world-recipes:
Grilled Cheese with Avocado Spread
I think that anyone who loves cheese probably has a special affinity for a good, old-fashioned grilled cheese sandwich. For me, images of gooey yellow cheese and crispy, buttery bread bring back a flood of happiness and a twinge of longing for the simplicity of childhood. Alas, as an adult I am horrified by the processed cheese that nevertheless haunts me in the form of fond memories. Fortunately the solution is a simple one: thoroughly embrace the grown-up grilled cheese. I promise it will make your visions of skinny bread slices and rubbery yellow cheesefood look lackluster by comparison.
The beauty of a grilled cheese is that it can become a complex delicacy while still retaining that essential and almost indescribable quality that makes it such a timeless, comforting favorite. Simply choosing flavorful cheese is the first step toward greatness and it only gets better from there. The trick is to think big. Move past your obsession with cheddar, pair cheeses, experiment with breads, add unexpected ingredients. Think caramelized onions, apples, pears, vegetables, cured meats, spices, and yes, creamy and delicious avocados. You will find a whole world within this culinary escapade!
In this case I have created an avocado spread to adorn my creation. I like the texture of the cool, creamy but slightly chunky avocado spread next to the melted cheese and crispy bread. I also chose to continue my childhood experience of grilled cheese by serving it with soup, so I swapped out a classic tomato for Carrot, Ginger, and Sesame Soup. As always, be creative and have fun when you re-envision your old favorites—it will make a tremendous force in the kitchen!
Ingredients
8 slices of sourdough bread (or any other bread you like)
Butter, at room temperature
4 ounces of English cheddar, shredded
4 ounces of Gruyère, shredded (use more of each cheese if you have extremely large slices of bread to cover. The trick is to have a pile on each sandwich that will become super gooey, so don’t skimp!)
2 ripe avocados
2 Roma tomatoes, diced
2 tablespoons of fresh cilantro
Juice of 1/2 a lime
1/2 teaspoon of salt
1/2 teaspoon of pepper
Directions
Cut the avocados open and scoop the flesh into a small bowl; add the lime juice, salt, pepper, and cilantro and mash with a fork until fairly smooth, but some larger chunks of avocado remain. Stir in the diced tomatoes, cover, and set aside for an hour to let the flavors mingle.
Meanwhile, shred the cheese (an important step to ensure it melts evenly). Heat a large skillet over medium heat. Liberally butter the bread slices. Cover 4 of the slices with the shredded English cheddar. Top the cheddar with the avocado spread, using a quarter of the spread for each sandwich. Top with the Gruyère and another slice of buttered bread.
Set sandwiches (two at a time) in the skillet and cook until golden brown, making sure to press down on the top of the sandwich with a spatula periodically during cooking; the goal is to get the cheese to really glue the entire gooey inside to the bread. After two minutes or so check the underside of the sandwich to see if it is golden and then flip. Remove from the heat when both sides of the bread are golden and crispy and the cheese is completely melted. Enjoy!
(via sexular)
9:02 pm • 14 April 2012 • 2,126 notes
thecakebar:
Step by Step, Chocolate Dipped Pringles! (recipe/tutorial)
this was all I wanted this morning.
so I had a rice krispie and tortilla chips with hummus? It worked.
1:27 pm • 3 February 2012 • 975 notes
truebluemeandyou:
DIY 2 Ingredient Strawberry Fudge. Nope - haven’t made this one yet, but it looks really good. Tutorial and recipe at Cookies & Cups here.
I LOVE THIS TWO INGREDIENT SHIT
10:51 am • 25 January 2012 • 986 notes
Gnate1: I’ve been doing this whole smoothie for breakfast every morning for...
gnate1:
I’ve been doing this whole smoothie for breakfast every morning for almost a week now… it’s so delicious and easier than frying up eggs and crap before I go to class, not to mention it keeps me full for a pretty decent amount of time!
Here’s the average so far:
Put these all in the blender at…
4:25 pm • 23 January 2012 • 22 notes
Slutty Brownies
Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are…
The Best Brownies In The WORLD.
I know, big statement.
They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy.
WE’RE TOTALLY MAKING THESE. credit to Carolyn for posting this on Facebook!
I’m calling them slutty brownies because they’re the best, brownies are always good things and they’re about enjoying yourself just like being a big ol’ slut.
8:42 pm • 7 January 2012 • 42 notes
aumanai:
I cooked these for my family yesterday. So dank I have to share the recipe. Easy too, especially if you have a chopping buddy. Make sure you have a food processor though. I added comments and changes I made to the recipe in italics.
Asian Salmon Burgers with Tangy Ginger Lime Sauce
Ingredients:
For the salmon burgers:
1 pound salmon
2 tbsp soy sauce
1 clove garlic (I used 2 - I always use extra garlic but that’s just me)
1 tsp powdered ginger (I prefer fresh ginger, but you also need a ginger grater for that. I was very generous on the ginger too, again that’s just how I like it)
1 tsp oyster sauce
1 green onion, chopped (I added a little more than this, I just added what looked right to me)
1 tbsp fresh basil, chopped (about 5 leaves worth)
1 1/2 tbsp sesame oil (be sure to remember this does not go in with the ground burger mixture like the rest of the above ingredients - it is used to cook the burgers in later)
For the ginger lime sauce:
1/4 cup mayonnaise (I only had Japanese mayonnaise which is different and I just added it bit by bit until the texture and taste were good)
2 tbsp sour cream (I had no sour cream but it still tasted fine, just wasn’t as thick)
1/2 tsp powdered ginger (again, fresh)
1 tbsp soy sauce
1 green onion, chopped
1/4 lime, juiced
Directions:
1. Cut the salmon into large hunks and pulse it in a food processor until no large pieces remain. (I took all the skin and bones off of the salmon first but I don’t know how much it matters since it’s gonna be ground. And take it easy on the pulsing, it doesn’t take much)
2. Add to the salmon the soy sauce, garlic, ginger, oyster sauce, green onion, and basil. (I added them right into the food processor and pulsed just a bit more)
3. Combine ingredients well and form 4 large patties from mixture.
4. Heat up the sesame oil in a large frying pan on medium high heat and add in the patties. Cook for about 10 minutes, flipping once half way through.
5. To make the sauce, add together all the above listed ingredients and stir to combine.
6. Pour a spoonful of sauce over the top of the finished salmon burger and serve inside a toasted bun.
I added lettuce, tomato, and red onions to the burgers because I hate burgers without vegetables. If this is just for you and one other person, this recipe is fine. One pound of salmon made 4 perfect smaller-sized patties, so it was easy to eat and most people could eat 2 burgers and be full. But if this is for a family I would double it or whatever you need to do because this wasn’t really enough for 3 people since the burgers aren’t huge.
(via )
9:52 am • 2 January 2012 • 22 notes
Pineapple Chicken
I just deleted a post so my 2012th post could be on New Years Day. How do you stop your queue from posting?? (Problem solved: moved them all to drafts)
Read More
12:05 pm • 29 December 2011
