Recipe of the Week: Mexican Grilled Cheese

I am posting this recipe for my good friend Carol. I made this Terranova favorite about a month ago and invited her over, she didn't come eat but has asked me to tell her about it a couple times since then. It's everything you love about a grilled cheese with a spicy kick. I serve this with a traditional tomato soup and avocado with salt and lime, but it would also go very well with a salad if you want to curb the guilt.

The dips listed are from Terranova Catering (in Gainesville FL) and are sold at the downtown farmer's market every Wednesday. If you can not make it there, I've listed some substitute recipes below. They are good to make and have to eat with other things too!

Mexican Grilled Cheese

Sharp Cheddar Cheese, grated
Jalapeno Jack Cheese, grated
Chipoltle Dip (recipe below)
Cilantro Pesto (recipe below)
Red Onion, sliced in thin half moons
Fresh Cracked Pepper
Publix White Mountain Bread, sliced
Butter

Heat skillet over medium heat. Butter outsides of bread with butter. On insides of bread, each sandwich should have one side spread with cilantro pesto, and the other side spread with chipoltle dip. Once skillet is hot, place one slice of bread butter side down. Then proceed to sprinkle a healthy amount of each cheese and layer in slices of red onion. Pepper to taste.
Top with second slice of bread (butter side up). Grill each side till golden brown and cheese is melted. Serve immediately.

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Chipoltle Dip
I am sure there is an exact recipe online, however if short on time this is a good substitute.

1/4 c. mayo
1/4 c. sour cream
2-3 Chipoltle Peppers, sliced from can (buy chipoltle peppers in adobo sauce)
2-3 Spoonfuls of sauce from chipoltle pepper can (to taste)
Fresh Cracked Pepper (to taste)

Mix Well.

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Cilantro Pesto
I used this recipe from AllRecipes.com and it was good. I used half as much olive oil and it was fine with me, especially for this recipe since you don't want to soak the bread.
This is also good to have around, good on baked potatoes and pasta.

1 bunch Cilantro, stems removed
5 cloves Garlic, minced
1 Tbs. White Wine Vinegar
1/4 c. grated Parmesan Cheese
1/2 tsp. Cayenne Pepper
1/2 c. Walnuts or Pecans
Salt to taste
1/2 c. Olive Oil

Blend everything, except olive oil, in electric food processor or blender. Add 1/4 c. Olive oil, blend pesto. Add additional olive oil until pesto reaches the consistency you like.


Enjoy~

Recipe of the Week: Jeanie's Killer BLTs

Ok, so I don't eat too many BLTs anymore since becoming vegetarian. But back when I did eat meat I was visiting my cousin Jeanie in St. Augustine and we were hanging out and she suggested we make BLTs for lunch. I actually had never had one until that point. I used to not be a big fan of raw veggies on sandwiches and didn't like mayo. Well she insisted and let me tell you she can make aBLT. We grubbed out that day.
Since then I became a BLT lover and have tried many a BLT out and made many at home...but somehow they don't touch hers. It's a simple sandwich, but it's the details with each ingredient that make this sandwich so good.
This is her recipe below. . . .

Jeanie's Killer BLTs

Thick Sliced Bacon
Suggested Brand = Maverick Ranch Applewood Smoked Bacon. Organic if available.
Cook bacon in the oven at 375 for 12-15 minutes, she cooks the bacon on a regular baking sheet that's been covered with foil. Always check the bacon after 8-10 minutes. Don't burn it! You may have to rotate your pan if your oven cooks unevenly.

Crisp Romaine Lettuce
Washed and torn into sandwich sized pieces.

Beef Steak Tomato or a good hardy in-season Tomato
Washed and sliced medium to thick.

Mayonnaise
Suggested Brand: Hellmans

Salt & Pepper

Bread
Suggested Brand: Publix Italian Bread from the bakery OR Spelt bread (found in freezer section) Toast or crisp bread, make sure you time everything out so that the bread is warm when you're ready to put the sandwich together.

ASSEMBLY:
Spread Mayo on both sides of bread. Place 2-3 strips of bacon on one side of bread, layer lettuce then tomato slices on the other side of bread. Salt & Pepper the tomato. Put it all together and serve immediately. yum!

Serve with cold bread & butter crinkle cut pickles, raw veggies and lite bleu cheese dressing and kettle cooked potato chips.

Variations: If you are at a swanky grocery store you could try this with heirloom tomatoes, they are delicious. Also, if you are not a mayo fan a good honey mustard can be substituted. Try the mayo first. :)

enjoy~