Grilled Cheese Goodness

This post was originally shared in April for National Grilled Cheese Month, but as we all know... Grilled Cheese is good ANY time of the year!

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Did you even know that April is Grilled Cheese month? Neither did I! Apparently, it's been Grilled Cheese month for the last thirteen years. Who knew? 

In celebration, I'm sharing a few gourmet twists to the ooey-gooey yummy comfort food. These recipes are from Maria Zoitas, creator of “Maria’s Homemade” line of prepared food sold exclusively at Westside Market NYC.

Enjoy! 

Kefalograviera, Kerrygold, and Red Gouda Grilled Cheese Sandwich

 

INGREDIENTS:

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  • ¼ lb of Kefalograviera Cheese
  • ¼ lb of Kerrygold Cheese
  • ¼ lb of Red Gouda Cheese
  • 1 Loaf of Old Country Bread
  • ½ Stick of Butter

DIRECTIONS:

Place a slice of Kefalograviera, Kerrygold, and Red Gouda cheese on two slices of old country bread

Spread with a bit of butter and place on a hot pan or panini press until the cheese melts

Raclette, Organic Sharp Cheddar and Asiago Grilled Cheese Sandwich

 

INGREDIENTS:

  • ¼ lb of Raclette Cheese
  • ¼ lb of Organic Sharp Cheddar Cheese
  • ¼ lb of Asiago Cheese
  • 1 Loaf Focaccia Bread
  • ½ Stick of Butter

DIRECTIONS:

Combine slices of Raclette, Organic Sharp Cheddar and Asiago on slices of Focaccia Bread

Spread with a bit of butter and place on a hot pan or Panini press until the cheese melts

Limburger and Pepper Jack Grilled Cheese Sandwich

 

INGREDIENTS:

  • ¼ lb of Limburger Cheese
  • ¼ lb of Pepper Jack Cheese
  • 1 Jar of Spicy Peppers
  • 1 Loaf Pullman Bread
  • ½ Stick of Butter

DIRECTIONS:

Combine Limburger and Pepper Jack Cheese, sprinkled with spicy peppers, on slices of Pullman bread

Spread with a bit of butter and place on a hot pan or Panini press until the cheese melts

 

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Quiche Your Leftovers Goodbye!

Thanksgiving Dinner is over, but the remains of a wonderful feast are still in your refrigerator, calling out to be eaten. Rather than just eating a reheated version of the same dinner, why not repurpose the leftovers into something more?

We decided to make a couple of quiches with our leftovers. The first one was made from our brown sugar cured ham, mixed with some veggies, then topped with cheese that we ended up not using. The result was a delicious Broccoli Mushroom Ham & Cheese quiche that we enjoyed for brunch.

First, we made a crust (recipe below):

Saute veggies first, then toss in the ham to heat up.

Get a cup and a half of shredded cheese.

Add broccoli, mushrooms, and ham into the quiche crust. Sprinkle the cheese on top.

Beat 4 eggs and pour slowly into the quiche (we weren't able to get it all in because of all the broccoli, but it still turned out great).

VERY carefully, put it in the oven, preheated to 350 degrees.

Bake for about 30 minutes, or until the center is firm.

Let it cool for a bit... fend off sticky fingers... and serve!

PS: We'll be making tomorrow's quiche with cubed turkey, green bean casserole, and more cheese!

Crust Recipe

2 cups flour 1 tsp salt 1/4 c. cold water + 4 tbspn more of water or vodka (vodka is the secret to a foolproof crust!) 2 tbsp sugar 3/4 c butter, cold and cubed 1/2 c veggie shortening, cold

mix dry ingredients first, then cut in veggie short & sugar (make sure they are cold). mix with hands or dough cutter until coarse (should feel sandy). Sprinkle the additional water (or vodka) and mix a little longer. Should still see some small bits of butter in the mix. Don’t worry... that’s where the flakes come from. :)

Split in half, roll into two disks (about 5 inches round, 2 inches tall). press one into a quiche pan. The second can be used for a top crust or save for another quiche. We left ours open on top and will be making a second quiche later.