Mary's Grilled Cheese Sandwich with Spicy Buffalo Chicken, Pepper Jack and Blue Cheese

Mary's Grilled Cheese Sandwich with Spicy Buffalo Chicken, Pepper Jack and Blue Cheese
2012, Mary Giuliani, All Rights Reserved
Show: Barefoot ContessaEpisode: Modern Comfort
Recipe categories: Blue Cheese, Chicken, Bread more
Recipe Ratings & Reviews(6)

Photo: Mary's Grilled Cheese Sandwich with Spicy Buffalo Chicken, Pepper Jack and Blue Cheese Recipe
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Total Time:
11 min
Prep
5 min
Cook
6 min
Yield:
1 sandwich
Level:
Easy
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Ingredients
2 slices soft white bread
2 teaspoons unsalted butter, melted
1 tablespoon blue cheese at room temperature, crumbled
1 teaspoon heavy cream
1/4 cup shredded cooked chicken breast
1 tablespoon hot sauce, such as Frank's Hot
1 slice pepper jack cheese
Directions
Brush both sides of each slice of bread with the butter.

Place the blue cheese and heavy cream in a food processor fitted with a steel blade and process until smooth. Spread the pureed blue cheese over the top of one side of each slice of bread.

In a small bowl, mix together the chicken and hot sauce and arrange it over the blue cheese puree on one slice of the bread. Place the pepper jack cheese on top of the chicken and cover it with the other slice of bread, blue cheese puree side down.

Heat a griddle on top of the stove over medium-high heat. Place the sandwich on the griddle and grill for about 2 to 3 minutes on each side, or until the bread is golden brown and the cheese is melted. Slice the sandwich into 8 small serving pieces.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Read more at: http://www.foodnetwork.com/recipes/marys-grilled-cheese-sandwich-with-spicy-buffalo-chicken-pepper-jack-and-blue-cheese-recipe/index.html?oc=linkback

French Toast Bread Pudding

French Toast Bread Pudding

Photo: French Toast Bread Pudding Recipe
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Total Time:
1 hr 55 min
Prep
15 min
Inactive
10 min
Cook
1 hr 30 min
Yield:
8 servings
Level:
Easy
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Ingredients
1 challah loaf, sliced 3/4 inch thick
8 extra-large eggs
5 cups half-and-half or milk
3 tablespoons honey
1 tablespoon grated orange zest
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Confectioners' sugar and pure maple syrup, for serving
Directions
Preheat the oven to 350 degrees.

Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.

In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.

Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.

With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/french-toast-bread-pudding-recipe/index.html?oc=linkback

BROCCOLI, RICE AND CHEESE CASSEROLE

Serves 6

We love the classic and comforting broccoli casserole. Our version ditches heavy condiments and relies on a generous helping of fresh broccoli and real cheese for ultimate flavor. Substitute other soups or favorite vegetables, as needed.

Ingredients: 

• Olive oil cooking spray
• 1 tablespoon extra virgin olive oil, divided
• 1 cup uncooked jasmine rice
• Salt to taste
• 1 small yellow onion, finely chopped
• 2 1/2 cups small broccoli florets
• 1 (15 ounce) can regular or gluten-free ready-to-eat (not condensed) cream of mushroom soup
• 1 cup finely shredded cheddar cheese, divided
• Freshly ground black pepper to taste

Method: 

Grease a 7- x 11-inch baking dish with olive oil cooking spray; set aside.

Heat 1/2 tablespoon of the oil in a small pot over medium-high heat. Add rice and cook, stirring often, until translucent and toasted, 1 to 2 minutes. Add 1 1/2 cups water and salt and bring to a boil. Cover pot, reduce heat to medium-low and simmer until water is absorbed and rice is almost tender, about 15 minutes. Set pot aside off of the heat for 5 minutes, then uncover, fluff with a fork and set aside.

Preheat oven to 350°F. Heat remaining 1/2 tablespoon oil in a large skillet over medium heat. Add onions and cook, stirring often, until softened, about 5 minutes. Add broccoli and cook for another 3 to 4 minutes. Add cooked rice, then stir in soup, 1/2 cup of the cheese, salt and pepper. 

Transfer rice mixture to prepared baking dish and sprinkle remaining 1/2 cup cheese evenly over the top. Bake until golden brown and bubbly, about 30 minutes.

Nutritional Info: 

PER SERVING:230 calories (120 from fat), 13g total fat, 5g saturated fat, 20mg cholesterol, 680mg sodium, 20g carbohydrate (1g dietary fiber, 2g sugar), 8g protein

Cold Noodle Salad

This is the perfect lunch to bring to work after having stir fry for dinner. 

Ingredients

• 2 tablespoon peanut butter
• 1 tablespoons lime juice
• 1 tablespoon soy sauce
• 2 scallions, sliced1 tablespoons cilantro chopped
• 8oz leftover cooked lo mein noodles from BBQ Beef Stir Fry
• 2 cups leftover stir fry vegetables from BBQ Beef Stir Fry

Directions

In a small bowl whisk together peanut butter, lime juice, soy sauce, and cider vinegar.In a large bowl toss together cooked lo mein noodles, leftover stir fry vegetables, scallions and cilantro. Toss with dressing until all the noodles are well coated.

BBQ Beef Stir Fry

My husband made this for dinner the other day. What a treat! I'm always excited when Doug takes on a project because he always does so well. 

I've modified it slightly to improve it with a more balance veggie to meet and sauce ratio. Make extra so you can bring this salad to work for lunch. 

http://sageandsalt.blogspot.com/2013/11/cold-noodle-salad.html

Ingredients

• 1 (1 1/2-pound) beef chuck steak, sliced into thin strips
• 2 tablespoons canola oil
• 3 carrots, sliced about 1/4-inch thick
• 3 stalks celery, sliced about 1/4-inch thick
• 1/2 medium yellow onion, sliced
• 8 ounces white button mushrooms, sliced
• 1 tablespoon freshly minced ginger root
• 1 tablespoon freshly minced garlic
• 3 head broccoli, cut into florets
• 1 (16-ounce) package lo mein noodles, cooked according to package directions

Hoisin Sauce:

• 1/4 soy sauce
• 2 tablespoons tomato paste
• 1 teaspoon chopped ginger
• 1 teaspoon chopped garlic
• 1 teaspoon hot sauce
• 1/4 cup light brown sugar
• 2 tablespoons cider vinegar
• 1/8 teaspoon pepper

Directions

Stir-Fry: In a wok or large skillet over high heat add the canola oil. Add the beef and cook until browned, about 3 minutes. Set aside on a plate.
To the same pan the beef was cooked in, add the carrots, celery, onions, mushrooms, ginger, garlic, and broccoli and stir-fry until slightly tender but not soft, about 3 minutes. Remove half the vegetables and reserve for the online round 2 recipe: Cold Noodle Salad. Add the beef back to the skillet along with half of the hoisin sauce, and toss to coat the beef. Reserve half of the lo mein noodles for the round 2 recipe: Cold Noodle Salad. Arrange the remaining half of the lo mein noodles on a serving platter and top with the beef stir-fry.
Hoisin Sauce: In a medium bowl, whisk all the sauce ingredients until well blended. Add half to the stir-fry and save the remaining half for the next time you make a stir-fry. The extra hoisin sauce will last up to 2 weeks in a sealed container stored in the refrigerator.

Roasted Spaghetti Squash with Sausage and Kale

I love spaghetti squash and I'm always looking for new dishes to make with it. This is a simple, easy and healthy dinner.

Roasted Spaghetti Squash with Sausage and Kale Recipe

• Prep time: 15 minutes
• Cook time: 1 hour, 15 minutes
• Yield: Serves 4.

INGREDIENTS

• 3 Tbsp olive oil
• One 3-pound (1.4 kg) spaghetti squash
• 3/4 pound (340 g) turkey sausage (or any favorite sausage)
• 1/2 cup minced red onion
• 3 cloves garlic, minced
• 1 to 2 cups thinly sliced kale
• 1 cup (100 g) coarsely grated Parmesan cheese
• 1 Tbsp finely chopped fresh oregano
• Kosher or sea salt
• Freshly ground black pepper

METHOD

1 Preheat oven to 375°F (190°C). Oil a sheet pan with one tablespoon of the oil, or line the sheet pan with Silpat.

 

2 With a sharp chef's knife, slice off 1/2-inch from the ends of the spaghetti squash. Then stand the squash up on one of the ends to stabilize it, and cut the squash in half, top to bottom. Scoop out any seeds and stringy bits inside, and place the squash halves cut-side down on the oiled or lined sheet pan. Poke the tops of the halves with the tip of a sharp knife.

  

3 Bake for 35 to 45 minutes until you can easily poke the sides of the squash with a fork. Remove from oven and let sit until cool enough to handle. Then using the tines of a fork, scrape out the "spaghetti"-like strands of the squash to a bowl.

4 Pinch and remove small chunks of sausage from the sausage casings to a plate.

  

5 In a large sauté pan, heat 2 tablespoons of the olive oil on medium heat. Add the onions and cook until soft, 2 to 3 minutes. Then add the garlic and cook for a minute more. Add the sliced kale and cook for a minute or two. Add the sausage, and cook without stirring, until the sausage starts to brown, then stir and continue to cook, stirring occasionally, until the sausage bits are cooked through, about 2 to 3 minutes.

6 Add the spaghetti squash strands to the sausage mixture and stir to combine, cook until the squash is heated through, about a minute.

 

7 Remove from heat and add the grated Parmesan cheese and oregano. Season with salt and pepper to taste. Serve immediately.

Yumm Bowl - Yumm Sauce

I discovered the Yumm bowl during a drive through Eugene Oregon. I thought it was a pho place when I dropped in and was delighted to discover a new treat.

FOR THE YUMM SAUCE:

• 1/2 cup water
• 1/2 cup fresh lemon juice
• 1/2 cup grape seed or canola oil
• 1/2 cup almond meal or finely chopped almonds
• 1/3 cup nutritional yeast
• 1/2 cup cooked garbanzo beans
• 1/4 cup cooked soybeans or 1/3 cup tofu
• 1-2 garlic cloves, minced or pressed
• 1/2 teaspoon salt
• 1 1/2 teaspoons curry powder
• 1 teaspoon dried oregano
• 1 teaspoon dried cilantro

FOR THE ORIGINAL YUMM BOWL:

• Brown rice, cooked
• Black beans, cooked
• Shredded cheddar cheese
• Salsa
• Diced fresh tomato
• Sliced fresh avocado
• Sliced black olives
• Sour cream
• Fresh cilantro sprigs

DIRECTIONS

FOR THE YUMM SAUCE:

• 1
  In a small measuring cup, mix together the water and lemon juice. In a separate small measuring cup, measure out the appropriate amount of oil. Set both aside.
• 2
  In a blender or food processor, process the almonds, nutritional yeast, garbanzo beans, soybeans or tofu, garlic, salt, curry, oregano, and cilantro together until almost fully ground, about 15 seconds.
• 3
  Scrape down the bowl with a rubber spatula. With the machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With the machine running, add the oil mixture in a steady stream through feed tube; continue to process until the sauce is smooth and creamy, about 15 seconds, scraping down bowl as needed.
• 4
  Transfer the sauce to a clean bottle or jar, cover, and refrigerate overnight to allow the flavors to blend.

TO ASSEMBLE THE YUMM BOWL:

• 1
  Place a scoop of brown rice in an individual-sized serving bowl, then layer a scoop of black beans over the rice. Drizzle the rice and beans with a desired amount of Yumm Sauce, then sprinkle shredded cheddar cheese over the rice.
• 2
  Spoon a dollop of salsa in the middle of the bowl, then spoon the tomato, avocado, and olives around the perimeter. Place a dollop of sour cream in the center of the bowl, garnish with some cilantro sprigs, and serve.

  
  

  Here I made the edamame bowl.