Grilled Cheese Sandwich With Pesto & Tomato

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Grilled Cheese Sandwich With Pesto and Tomatosource: Mitchel

I first tasted this sandwich at a cafe in Ramat Beit Shemesh. It was made with a regular or whole wheat sub roll, pesto, tomatoes and some kind of cheese. Unfortunately, it was taken off the menu after just a few months.

Here is my easy, homemade version of that yummy treat.

Ingredients

1 heaping tbsp ready-made pesto

1 slice meltable cheese (american, mozzarella, pizza cheese, etc)

1 small tomato, sliced

butter

2 slices frozen bread (white or whole wheat)

Directions

Spread the butter over one side of the frozen bread (frozen bread is much easier to spread than defrosted bread).

Spread the other side of the bread with pesto and top with cheese and tomato slices.

Place in a high quality non-stick pan. Weight the sandwich down with a heavy pan lid.

Cook over medium heat, butter side down, till bread is dark brown.

Flip the sandwich over, and continue cooking till the second side is also brown and the cheese is fully melted. Serve immediately.

Makes one sandwich.

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Not-So-Healthy Fried Potatoes

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Not-So-Healthy Fried Potatoes

source: Chris and Jenni

These Not So Healthy Fried Pot­a­toes are de­lic­ious, but if you want to live past forty, make them only an occasional treat!

Ingredients

1/4 cup olive oil (more if needed)

2 tablespoons butter

3 medium potatoes, chopped but not peeled

1 onion, chopped

salt and pepper to taste

ketchup

Directions

In your largest frying pan, heat olive oil and butter over a high flame. When very hot, add onions and potatoes.

Allow to cook, undisturbed, for about five minutes. When the bottoms of the potatoes start to brown, using a spatula, flip the potatoes.

Repeat at least 3-4 times.

When potatoes and onions are very brown, remove to plate covered with several layers of paper towels. Blot with additional paper towel to remove excess oil.

Season with plenty of salt and pepper.

Serve immediately, with ketchup made available.

Note: Depending on the size of your pan, this recipe may need to be halved or made in two shifts.

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3 Quick And Easy Hamburger Toppings

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3 Quick And Easy Hamburger Toppings

source: The Messy Chef

These are the Hamburger Toppings that my family enjoys.  All three toppings toppings work equally well with both hamburgers and veggie burgers.

Hamburger Topping #1:  The Everything Burger

  • equal parts mustard, mayonnaise, and ketchup
  • chopped onions
  • sliced tomatoes and sliced pickles
  • potato chips on the side

Spread the roll with the mustard, mayonnaise, and ketchup. Top with the chopped onion, sliced tomatoes and sliced pickles.

Potato chips on the side are a fun “extra” for this burger.

Hamburger Topping #2:  The Baltimore Burger

  • mayonnaise
  • ketchup
  • finely chopped onion and lettuce

Slather the roll generously with mayonnaise. Add lots of finely chopped onion and lettuce. Top with a squirt of ketchup.

Hamburger Topping #3: The Onion And Pepper Burger

  • mayonnaise
  • 1 small onion per burger
  • 1/2 green pepper per burger
  • olive oil
  • salt and pepper to taste

Cover the roll with a coating of mayonnaise. Slice the onion into rings and the green pepper into slices.

Fry the vegetables in the olive oil.  Season with salt and pepper to taste.

Spoon the vegetable mixture onto the burger and eat immediately.

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Healthy Baked Vegan Chinese Egg Rolls

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Healthy Baked Vegan Chinese Egg Rollssource: Steven Depolo

We used to make deep fried egg rolls, but never again. Why bother, when these are much easier to make and just as delicious tasting.

Ingredients

4 soy burgers, cooked one min on each side in microwave and chopped into pieces

1/2 teaspoon ground ginger

1 teaspoon garlic powder

2 tablespoons water

2 bags shredded cabbage one plain and one with carrots

1 teaspoon salt

1 – 1 1/2 teaspoons sugar

1 1/2 medium onions

2 large stalks or 3 medium stalks celery

1/4 cup soy sauce

1 teaspoon sesame oil

Directions

Preheat oven to 450 degrees.

Spray frying pan with non-stick spray. Cook all ingredients except for wrappers, oil and soy sauce till vegetables are tender. Add oil and soy sauce and cook for another minute.

Form mixture into 40 egg rolls. For instructions, see back of egg roll package.

Place a sheet of aluminum foil on a baking pan. Spray the aluminum foil heavily with cooking spray. Place egg rolls on pan. Spray tops of egg rolls heavily with cooking spray.

Bake for 8 minutes. Turn egg rolls over and continuing baking for another 7 minutes or till both sides are nicely browned.

Makes 40 egg rolls.

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