A Grandma's spin on crafts, games, recipes & lifestyle

Tag: lunch

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)

 

 

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