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Tag: Dinner

Pita Bread Stuffed Grilled Cheese

Scoop it, dip it, stuff it…yep, I’m talking pita bread here!  What a fun and versatile bread.  My personal favorite is stuffing it with lots of goodies, so what could be better than some hot oozy cheese!  Pita bread stuffed grilled cheese…BLT (actually BST (spinach) and/or Caprese Style.  You have got to read on for this delightful recipe that can be made for breakfast, lunch or dinner!

BLT or Caprese Style? ~

We took it a step further and offered options.  I prepared all of the ingredients ahead of time and displayed on cutting boards and in bowls.  With this method, each person got to personalize their pita bread stuffed grilled cheese.  Of course, you do not have to always do it this way, but it is definitely a fun option.

BLT (BLS for Spinach) ~

Ingredients ~
  • Bacon, cooked and crumbled
  • Cheese – mozzarella, pepper jack, provolone – shredded
  • Spinach – chopped
  • Onions – diced
  • Tomatoes – chopped
  • Seasonings
    • Garlic powder/salt
    • Everything But the Bagel
    • Onion Powder
    • Italian Seasoning
  • Butter or Olive Oil
Directions ~
  1. Brown bacon and crumble once cooled.
  2. Chop spinach
  3. Dice onion
  4. Place all ingredients in separate dish or lay out on cutting board
  5. Have each person choose their ingredients and put in medium size bowl.  Stir until well blended.
  6. Slice pita bread so that it opens to a pocket.  *It is better to have ones that are NOT already split in the middle for easier grilling.
  7. Stuff pita bread filling to the back and moving forward until stuffed plump.
  8. Cover both sides of pita with butter or olive oil. *I buttered one side, added preferred spice and then placed on griddle.  I then buttered the other side while it was on the griddle.
  9. Cook until desired doneness and serve!
*Notice the small bowl to the right.  This is the bowl we used to mix the individual ingredient choices.

You can offer choices of condiments for dipping as well.  Options such as ranch dressing or sour cream pair well with the BLT pita bread stuffed grilled cheese.

Most of the family chose this style but DEFINITELY used different ingredients.  Max had bacon and mozzarella only with no spices. Uncle Eli stuffed his with bacon, onion, spinach, mozzarella balls and pepper jack cheese.  He then seasoned the outside with the Everything But The Bagel seasoning.    Lauren chose bacon, spinach, tomatoes, mozarella and pepper jack cheese and then seasoned with garlic.

As you can see, each person’s individual tastes took a big part in making these a success!

Caprese Style ~

Ingredients ~
  • Spinach – chopped
  • Mozarella balls
  • Mozarella – shredded
  • Fresh Basil – chopped
  • Tomatoes – chopped
  • Balsamic reduction
Directions ~
  1. Chop spinach.
  2. Chop fresh basil.
  3. Chop tomatoes.
  4. Slice pita bread so that it opens to a pocket.  *It is better to have ones that are NOT already split in the middle for easier grilling.
  5. Stuff pita bread filling to the back and moving forward until stuffed plump.
  6. Cover both sides of pita with butter or olive oil. *I buttered one side, added preferred spice and then placed on griddle.  I then buttered the other side while it was on the griddle.
  7. Cook until desired doneness and serve!

As you can see, the steps are the same.  Only the ingredients are different.  I drizzled mine with a balsamic reduction and it was FAB!  *I actually keep the Alessi brand of Balsamic Reduction on hand for many different recipes – delish!

I’m going to be honest here, we made these for dinner just last night!  The funny part is I made one again for brunch this morning!  I kid you not…I am obsessed!  They just add a different element from the traditional grilled cheese.

Now, I’m including links to some of the ingredients I mentioned.  You, of course, can get them at the store.  I am including these more for you to have a visual.

I seriously LOVE this sxxx…Alessi Balsamic Reduction! I have it in the fridge at all times.  In the summer, I love to throw together a quick spinach, mozzarella, tomato and fresh basil salad.  I also use it in a lot of appetizers!

If you have not yet tried Anything But the Bagel Seasoning, do yourself a favor and do so!  Try this test…pull up Pinterest, type in Anything But the Bagel Seasoning and look at the results.  One would think you would get a lot of results with just the seasoning…but NOOO…you get all kinds of recipes using the seasoning.  I’m telling you, this seasoning is awesome for so many things!

Did you love the cutting board in the pics as much as I do? Check out the link here for own charcuterie cutting/serving board!   This board is so versatile and fun!

 

 

Velvety Potato Leek Soup

What a tantalizing soup to serve with salad and a sandwich or just a crusty piece of bread!!!  Make it lunch or dinner….just MAKE it!   Blend the sweet delicate flavor of leeks with potatoes to create this creamy soup.  Velvety potato leek soup will quickly become a family favorite!

Have you cooked with leeks before?  They are a member of the onion family and look like a very large green onion.  Leeks add a mild yet sweet flavor to any dish.  You will, however, need to take time to clean them as dirt and grit get caught in the layers easily.  It is best to clean them by cutting off the end and then slice in half length-wise from root to top.  Pull the layers of the onions apart and run each under the water to clean thoroughly.

Velvety Potato Leek Soup Ingredients ~

  • 1 Stick Butter
  • 2 Medium Leeks (sliced)
  • 1 Medium Onion (diced)
  • 3 Green Onions (diced)
  • 5 Russet Potatoes (peeled & sliced or cubed)
  • 32 Ounce Chicken or Vegetable Broth
  • 1 1/2 tsp. Thyme
  • 3 Cloves Fresh Garlic (minced)
  • 2 Cups Heavy Cream
  • Salt & Pepper to taste

Directions ~

Melt stick of butter in stock pan. Add sliced leeks, green onions, garlic and onion to pan.  Saute over medium heat until vegetables are translucent (be careful not to brown).

Add potatoes, thyme and broth and bring to a boil.  Reduce heat to medium and simmer until potatoes are softened (about 20-25 minutes depending on thickness of potatoes).

Using a food processor or immersion blender, blend about 3/4 of the soup until it is pureed.  *You can puree the whole batch, but I prefer to leave a small portion of it a bit chunky.  If you are using a food processor, ladel portions at a time to the processor depending upon the size of your processor bowl.

Return puree to pot and add heavy cream.  Season with salt and pepper to taste.  Cook over low heat until heated through.

Garnishments ~

  • crumbled bacon, bacon and more bacon!!!
  • shredded gruyere, parmesan or cheese of your choice
  • sprinkle of cayenne pepper
  • chives
  • cracked black pepper

Notes ~

You can omit the heavy cream or substitute half and half for a more low-fat version of velvety potato leek soup.  The soup will still have a creamy texture to it as the pureeing process creates a creamy a nice cream consistency.

Slice or dice the potatoes to your preference.  Whichever method you choose, you will not want them to be real thick or it will take longer for the potatoes to soften while cooking.  The picture belows shows slices, but I actually prefer dicing the potatoes.  Small chunks of potatoes give a nice texture for that 1/4 of the soup I do not puree.

Don’t let the idea of pureeing turn you away.  This soup is super easy to make and is well worth that extra step.  I love my Ninja.  Get your Ninja Mega Kitchen System Here!

  • Includes: 1500-Watt Motor Base, 72-Oz. Total Crushing Pitcher, 8 Cup Food Processor Bowl, Dough Blade, (2) 16-Oz. Nutri Ninja Cups with To-Go-Lids

As mentioned earlier, you can also use an immersion blender instead.  Check out the immersion hand blender here!

  • Hand-held immersion blender for mixing soups, sauces, smoothies, and more

Both of these gadgets have numerous benefits, you only need to decide which one works best for you!  In fact, maybe you already have one of these.  MAYBE, you have it tucked away and haven’t used it in a while.  Do me a favor, get it out and use it for this amazing recipe!

Serve this luscious soup with a leafy green salad or a side of pasta salad.  Add  some crusty bread that is great for dipping for a hearty and cozy dinner.  What’s even better is that this fun idea is coming to you right before St. Patrick’s Day.  Afterall, it is also called Irish Potato Leek soup!  Enjoy!

Happy Cooking ~

Mimi (Shelly)

 

 

Homemade Sausage with Fennel

Pappy on the Penarve is at it again….this time making homemade sausage with fennel….AH…MAZING!!!!!  He has been perfecting this recipe for quite some time, and the end result is worth all of the work.  Let me tell you, there are quite a few steps to the end result…but oh is it worth it!!  That being said, it would be a great idea to purchase quite a bit of meat to work with so you can store some for later!  By doing this, it makes the time spent making this delicious sausage even more worthwhile!

In our recipe a KitchenAid mixer with the meat grinder attachment is used.  I absolutely love my KitchenAid and use it for so many different recipes.  Check out the Black Storm KitchenAid Professional Series Mixer ~ it is a FANTASTIC addition to any kitchen!

There are, of course, other great meat grinder options:

This electric meat grinder gets great reviews…check it out here!

This manual meat grinder has a suction base and gets great reviews…check it out here!

These grinders work for so much more than just making sausage.  I grew up with my mom making homemade ham salad.  We still put in requests for her secret recipe to this day!  Yes, I said secret!  And yes, that recipe will be coming soon so stay tuned!

Back to the Homemade Sausage with Fennel ~

As stated earlier, buy the pork shoulder butt in bulk.  When we find it on sale, we go hog wild….yes, pun intended! 🤣  The savings you will notice will astound you!

What you will need ~

  • The fattest pork shoulder/butt you can find…seriously buy that fatty stuff!
  • Fennel seed – if you are like Brad (Pappy), you will want an abundance of this!
  • Salt
  • Pepper
  • Garlic Powder
  • Red Pepper Flakes (optional)
  • Red Wine or cooking wine (we used a nice Cab)
Step 1 ~

Cut the pork shoulder/butt into chunks for grinding and place in a disposable foil pan.

Step 2 ~

Cover the meat with foil and move to the freezer to get to a cold state.  This helps the grinding process go much smoother.  Brad kept it in the freezer for about 1 hour.

Step 3 ~

Grind the meat chunks.

Step 4 ~

Generously season the ground pork shoulder/butt.

Step 5 ~

*After completely blending, make 1 or 2 small patties.  Fry these patties for tasting.  This is an important step before moving on!  This will enable you to decide if it is seasoned to your liking.  If you are preparing meat to store for later use, you will want to be sure you are happy with the flavor.

Step 6 ~

Add additional seasoning if you prefer.  Cover ground meat and place back in freezer for about an hour.

Step 7 ~

Remove from freezer and prepare your mixer for the final prep stage of your homemade sausage with fennel.  *If you don’t have a mixer with sausage stuffer capabilities, you can make it into patties.  We actually prefer to make different types of sausages for various serving options.  When using the sausage stuffer, it is helpful to watch videos first to aid in the process.  I have provided a link from KitchenAid.com right here ~  Use this handy link from KitchenAid to view how to use the sausage stuffer attachment!

If you are making into patties, there are many options on that process.  I prefer rolling the sausage out and using a glass or biscuit cutter to be the best option for more uniform patties.  However, sometimes we just form them with our hands as we did in the picture above.  If you choose to roll out it, there are different methods, I like the method that HappyMoneySaver.com uses here ~  Happy Money Saver describes the rolling out and cutting process in detail here!

 

Freezing Homemade Sausage with Fennel ~

We love the Food Saver Vacuum Sealer for so many freezer foods.  It does such a great job protecting food from air and freezer burn.  It is also ideal for food prep.  You can double so many of your recipes and save half of them for later, making busy nights or lunch time woes a cinch!    Get your own Food Saver Vacuum Sealer here…you will love it!

Like so many kitchen gadgets, you may ask yourself, “Will I really use this?”  From experience, this is one gadget we are very happy to have and we find ourselves using it often.

We will use this sausage for breakfast and dinner ideas.  Our favorite is grilled sausage with peppers and onion served with a side of rice.  However, we will definitely be looking for new fun ideas to use this yummy sausage as well.

 

Meal prep has become widely popular for busy families and lunch preparation.  This homemade sausage with fennel is an ideal recipe for just that!  Not to mention the savings you will see.  For this recipe we bought almost 10 pounds of pork for $9.  Seriously $9!  The amount of sausage links it yields (depending on how big you choose to make each one) is phenomenal!

I hope you enjoy this recipe as much as we do!  Let us know in the comments below!  Also, follow MimiBlog with the link and you can stay up to date with all the great recipes!

Have a great week!

 

Caramelized Onions and Provolone Cheese Stuffed Chicken Breasts

It’s December and it’s cold outside so I ask you, “Do you still grill during the winter months?”  We do!  Brad is an avid grill master all…year…long!  I love that he enjoys grilling so much!  However, whether you grill in the cold or you prefer to cook inside when it’s cold, everyone can enjoy this wonderful recipe of caramelized onions and provolone cheese stuffed chicken breasts.

Bone In or Boneless??? ~

We used bone in chicken breasts, however, I believe the process of assembling is easier if you use the boneless chicken breasts.   Brad prefers to grill meats with bone in to enhance the flavor.  I do not disagree.  However, with the robust flavor of the caramelized onions, it will taste just as wonderful using boneless for this recipe.

Begin with preparing the onions.  To create the rich flavor needed, this process will take 30 to 45 minutes.  The full recipe for caramelized onions and provolone cheese stuffed chicken breasts is included below, but I have also included some tips.

Caramelizing Onions ~

Oh how I love the smell of onions cooking.  The wonderful aroma conjures up good memories of family gatherings and food being prepared in the kitchen.  Caramelized onions are so easy to make.  The trick is to cook them slow and on low heat.  You will be rewarded with a robust flavor that enhances the flavor of so many dishes.

Slice the onions thin and set aside.  Heat your skillet with butter or oil.  The amount of oil you will use depends upon the number of onions you are caramelizing.  The general rule is one tablespoon per one medium onion.  Once your oil is heated, add the onions and stir until they are completely coated.  Add a pinch of salt and stir every 3 to 4 minutes.  Add a couple of tablespoons of broth (chicken, beef or vegetable) or water as you are cooking to deglaze the pan and rehydrate the onions.   Continue this process for 30 to 45 minutes, depending upon the amount of browning you prefer.

Many recipes call for a small amount of sugar, however, you do not need to add sugar if you follow the method above.  They will sweeten naturally as they cook.

Preparing Chicken Breasts ~

Cut chicken breasts lengthwise almost completely through to the other side.  Season the chicken with salt, pepper, thyme and parsley flakes.  Layer inside of chicken with your choice of cheese, a layer of caramelized onions and top with another layer of cheese.

I prefer to use different cheeses for each layer, creating a an array of flavors, however, it is just as wonderful using the same type of cheese for each layer.  If you are baking the chicken, you can then secure it with toothpicks.  When grilling, Brad prefers to use cooking twine to better hold the stuffed meat together.  This is a grilling must in his book!

Use this link to order twine for cooking:  Stock up on twine for all of your cooking needs here!

Caramelized Onion Broth ~

After you have stuffed the chicken breasts and started the cooking process, place the remaining onions on the stove and add beef broth, extra parsley flakes and thyme.  Cook on low heat until thickened.  When the meat is fully cooked, use this broth to spoon over the top of the chicken.  Of course, take this opportunity to add a little extra cheese on top….both for presentation and to enhance the flavor.

Stuffed chicken breasts are a delicious and appealing recipe when looking for “that special recipe to impress.”  The addition of fragrant and delicious caramelized onions is the perfect choice for a wonderful meal.  There is no doubt that you won’t LOVE these caramelized onions and provolone cheese stuffed chicken breasts!

A Perfect Dessert Pairing ~

Looking for a great dessert recipe to compliment this amazing chicken?  Look no further….this decadent apple strudel recipe pairs wonderfully with your meal.

You can find this amazing recipe in my link here:  Get the recipe for a DELICIOUS apple strudel here!  Enjoy!

 

 

 

Flank Steak With Pappy on the Penarve

The time is here folks!!!  Pappy on the Penarve, with his AMAZING grilling tips and techniques, will be rolling out new recipes on the reg. (lol, do you like my attempt at sound young and hip??  🤣)  We are starting out with a recipe that Pappy has become very famous for among our family and friends.  So read on for this awesome recipe for Flank Steak with Pappy on the Penarve.

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