Wowzer. That's all I can say. Dad is going to love this one! But then again, why wait until Father's Day, have it tonight.
Food Network Magazine had a section on burgers this past month and there were a few I had to try...this was one of them.
The sauce was made with beer, sharp cheddar and horseradish. It is a nice addition to a meaty burger, and the cheese sauce adds some nice complexity.
It has your name on it, you must try it. You could easily make them into sliders as well.
My first Brie Quesadilla was devoured somewhere in Arizona, and it is truly an indulgence that is impossible to resist. Since I love cheese, I use Brie with the rind intact, but if you like a smoother taste, I recommend Alouette Crème de Brie spreadable cheese- either the original or fine herbs style.
If you are making a grilled Brie sandwich, sour dough bread is perfect, if you making quesadillas use corn tortillas.
My girlfriend took one bite of these and said, “this tastes like Mac ‘n Cheese”. Voila, the Mac ‘n Cheese cracker was born.
I had been wanting to make more savory snacks and this was a really great place to start.
What I love most about this recipe is that these can be made in big batches, baked right away or frozen for future use, making last minute entertaining, either in our own home or at others, easy and stress free.
A grilled cheese sandwich is as American as American gets. But other countries have their favorite form of cheese sandwich. The Swiss have the tradition of eating melted Raclette cheese spread on toasted bread.
The French have the cafe favorite, the Croque-monsieur, a hot ham and
cheese sandwich. The English have Welsh rarebit, which features slices
of toast doused in a savory cheese sauce. And of course, the Americans
have processed cheese product melted between two pieces of cardboard
white bread. It's what most kids grow up on, even me. But I think it's
time for a more mature grilled cheese sandwich.
My version puts a twist on an English classic, the Ploughman's lunch.
It's a sandwich I enjoyed countless times through my travels in
England.
Day 29 of 31 Days Of Pie is Lemon Meringue Pie from Kate McDermott, Art Of The Pie
I refused to let our 31 Days Of Pie go by without one Lemon Meringue. Of course, it’s not just any Lemon Meringue, but a Lemon Meringue from Kate McDermott’s grandmother Geeg. It’s a perfectly balanced pie which earned her the title The Queen Of Lemon Meringue. It’s certainly majestic and for me I’ll never need any other recipe for a lemon meringue. Thank you so much Kate for being you! And to Geeg, too!
Ingredients
1 pre-baked single pie crust
For the Filling
Bacon-Wrapped Shrimp
Cowboy BBQ Burger
Buttermilk Fried Chicken
Alan's Grilled Salmon
Barbecue Beer Ribs
Mango Shrimp Kabobs
Evelyn Hall’s Baked Beans
Chili Butter Corn on the Cob
Mac and Cheese
Mediterranean Orzo Salad
Old Fashioned Potato Salad
Tomato & Avocado Salad
Watermelon, Feta & Mint Salad
Lulu's Tastiest Coleslaw
Suzanne Goin's Succotash
The Bootleg | Cuba Libre | Dark 'n' Stormy | Mai Tai | Margarita | Mojito | Sassy Sangria
Sea Breeze | Tequila Sunrise | Tequila Gimlet | Watermelon Falls
Almond Pear Pie | Apple Pie | The Best Brownies Ever | Blackberry Pecan Crisp
Maple Bacon Chocolate Chip Cookies | Crunchy Ice Cream Sandwiches
Grandma Hazel's Lemon Cake | Peach Cobbler | Plum & Toasted Almond Galette
S’mores Cookie Bars | Fresh Strawberry Pie | Whoopie Pies
For the soup:
3 cups cooked turkey, shredded
1 butternut squash
1¼ cups onion
1 cup corn
4 garlic cloves
1 jalapeno
3 Tablespoons olive oil
3 corn tortillas
2 cups tomatoes
3 Tablespoons tomato paste
1 Tablespoon ground cumin
6 cups chicken broth
6 ounces spinach
Salt and pepper to taste
For the sour cream:
½ cup sour cream
1 Tablespoon lime juice
Zest of one lime
¼ teaspoon ground cumin