Sheet Pan Ultimate Cheese Quesadillas

These quesadillas are stuffed with two different kinds of cheeses that will satisfy all of your cheese filled cravings. These are so fast and easy to make. They’re baked on a baking sheet so you can make more if you’re feeding a crowd, or if you’re in the middle of binge watching your favorite streaming shows and you’ve got the munchies.

Remember the Ultimate Grilled Cheese I posted not too long ago? It was such a hit and we had some of the cheese left that I had used in making the grilled cheese, that I wanted to try it in quesadillas. Let’s talk about the cheese for a minute. I discovered some really tasty cheese at Trader Joe’s (I am not in any way affiliated with them, I just love a lot of their stuff….maybe a bit too much). I used the sliced Colby Jack cheese

and sliced cheddar cheese.

These melt beautifully and taste soooo good.

You don’t have to use this brand, but I do suggest getting a nice quality, but doesn’t have to be expensive, cheese. I will warn you that the cheese, once melted, will most likely ooze out of the sides, but fear not, once cooled a bit, these are delectable. I brushed on a little melted butter on both sides of the tortilla, baked them on a baking sheet until they are a little crispy around the edges, but sinfully soft and cheesy in the middle. Let’s just say hubby and I were eating these way past dinner time because we couldn’t stop ourselves.

Here’s what you need to make your own:

*8 inch flour tortillas; or larger if you prefer

*1 TBS melted butter

*sliced Colby Jack cheese; I used Trader Joe’s brand

*sliced cheddar cheese; I used Trader Joe’s New Zealand organic

Preheat oven to 425°.

Brush one side of the tortillas with the melted butter than lay the tortillas butter side down onto the baking sheet in a single layer. Make sure you save enough tortillas to go over the top of the quesadillas.

Place one slice of the cheddar cheese over each tortilla.

Place a slice of the Colby Jack cheese over the cheddar.

Lay another tortilla over the cheese and brush with melted butter.

Bake for about 5 minutes or until the edges start to turn golden and the cheese is melted.

Cool slightly if the cheese has ran out of the sides and serve.

Enjoy!

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Breakfast Club Sandwich

Yes, It’s another breakfast post. You all know (my southern did almost kick in with the ya’ll) how much I love a good breakfast. Recently hubby and I really wanted breakfast out, but it was the weekend and we were feeling a bit lazy, so we did delivery from one of our local restaurants. They had a breakfast club sandwich on the menu. Of course I’ve had a baby club sandwich ( or club sandwich), even a chicken club ( both are my top rated sandwiches if we are keeping score) but a breakfast club? Instead of the typical turkey and ham with bacon, lettuce and tomato this was stacked with eggs, bacon, ham, lettuce and tomato layered between the usual 3 pieces of bread, well 4 pieces of bread in this case. After we devoured it…along with a side of home fries…. I knew I had to make this one for myself.

I had some summer sausage that I really wanted to use up, so I included this in the sandwich. You can use ham, sausage patties, or any other kind of breakfast meats you prefer. Most club sandwiches are layered with 3 pieces of bread, but I did 4 because it’s more filling. This turned out to be a definite keeper. It has all of your favorite breakfast foods (well at least mine) scrambled eggs, crispy bacon and smoky sausage all nested between layers of lightly toasted bread with a schmear of mayonnaise. Throw in a side of home fries….lovingly of course…. and you have yourself one hearty breakfast.

Here’s what you need to make your own:

*sliced sandwich bread, 4 slices per sandwich

*4 slices of bacon per sandwich

*eggs, I used 5 eggs for 2 sandwiches

*1 tsp. butter

*salt and pepper to taste for the eggs

*summer sausage sliced, or any other breakfast meat that you prefer

*mayonnaise

You can pan fry the bacon, but I like to bake mine in the oven when I’m making several slices.

For the bacon:

Preheat the oven to 410°.

Cover a baking sheet with foil, this will help with the clean up later. Place a cooling rack onto the baking sheet and spray with no stick spray. Lay the bacon strips over the cooling rack.

Bake for about 15 to 20 minutes or until the bacon is done to your liking. Carefully take the baking sheet out of the oven set aside the bacon.

For the summer sausage:

Preheat oven or toaster oven to 350°

I used the toaster oven since I cooked my bacon in the oven and at a higher temperature.

Cut the sausage into slices and place them on a backing sheet lined with foil and baked for 10 to 15 minutes.

If cooking sausage patties, follow the directions on the package.

For the eggs:

Heat a non stick skillet to medium heat and add the butter. After the butter melts, whisk together the eggs and pour into the skillet.

When the eggs begin to set, with a silicon spatula push the eggs towards the center of the pan. Continue doing this until the eggs are cooked but are still soft; salt and pepper to taste.

Lightly toast the slices of bread.

To assemble the sandwich:

Spread a desired amount of mayonnaise on one piece of the toasted bread.

Add some of the scrambled eggs over the mayonnaise.

Then place two slices of bacon over the eggs.

Place another piece of the toasted bread over the bacon.

Layer the sausage over the bread

then top with another piece of toasted bread.

I know this seems like a lot, but hang in there we’re almost done.

Add 2 more slices of bacon….if you haven’t eaten all of the bacon yet…over the bread.

Then spoon more eggs over the bacon.

Spread some mayonnaise on another piece toasted bread and place over the eggs.

This is optional, cut in half, or you can get all fancy like the restaurants and cut into fourths…..yes I did that as well.

Serve with home fries, fruit or whatever you like to accompany your breakfast club sandwich.

Enjoy!

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Cheesy Egg In A Hole With Bacon

Egg in a hole. For some, including me, this brings back memories of childhood morning breakfasts. When I was a kid I would often spend some weekends at my grandmother house. She would always cook something mouthwatering for dinner and we’d have something tasty for dessert…something that she made more than likely, but in the morning my uncle Mac would make breakfast. It was never anything fancy, usually eggs, home fries…not the frozen kind (not that I don’t love the frozen kind.) and bacon. But sometimes he would make eggs in a hole. If you’re not familiar with it, it’s a hole cut out of buttered bread then placed in a pan. You crack an egg right into the hole where it cooks until the white of the egg is set, but the yolk is still runny. I remember thinking how did that egg stay in the hole? I was young back then mind you. There was something satisfying about cutting into that toasted bread and watching all of that yolky goodness spread like sunshine over the plate.

My hubby recently asked what an egg in a hole was, so of course I made him one. I decided to revamp it a bit later on. This version was definitely a hit. The bread is nicely buttered with the egg all nestled in it’s hole seasoned with salt and pepper, then crumbled crisp bacon and cheese is layered around the egg. It’s baked in the oven until the egg is cooked, but the yolk still spreads like sunshine and the cheese is melted in a cheesy layer with the crispy bacon waiting to make the taste buds swoon. Don’t your taste buds swoon with delight over bacon and cheese too?

Here’s what you need:

* sliced bread, any kind you prefer

*butter

*eggs; 1 egg per toast

*salt and pepper to taste

*bacon cooked and crumbled; I used 2 pieces per toast

*shredded cheese, any kind that you prefer; I used a cheddar and Monterey blend

*parsley or chives for garnish (optional)

Preheat oven to 400 °

Lightly spray a baking sheet with no stick spray.

Butter the bread. With a small drinking glass or a biscuit cutter, make a hole in the center of each bread slice.

Don’t toss out the circle that is cut from the hole, it makes great mini toast.

Crack an egg into the hole and season with salt and pepper to taste.

Add the bacon crumbles around the bread.

Then sprinkle the cheese over the bacon, but not covering the egg completely.

The first time I tried this, I covered the bread and the egg in cheese. The cheese was melted and everything looked great, but underneath the egg was still raw. Yes, It was not a pleasant experience since I had taken a big bite out of it. The cheese did not allow the egg to cook, but yet if I had cooked it longer, the cheese would have been too hard to eat, so I found that leaving the middle of the egg uncovered it cooked beautifully.

Bake for 5 minutes or until the cheese is melted, the whites of the egg is, set but the yolk is still runny.

If you prefer the yolk not so runny, cook a little longer.

Garnish with parsley or chives.

Serve while hot.

Enjoy!

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Ultimate Grilled Cheese

I’ve made lots of grilled cheese sandwiches in my time, but this last one that I made for dinner a few nights ago was hands down the best one I have ever made. I almost didn’t get the picture of this mouthwatering sandwich because I was so tempted to snatch it right up and devour it.

I usually make my grilled cheese with a few slices of American cheese and maybe some slices of cheddar or Colby Jack thrown in as well. Nothing wrong with that and it is tasty, but this time I wanted to amp it up a bit. I used some good quality (but not overly expensive) white cheddar, Colby Jack and some shredded parmesan. I also decided to butter the bread a different way. Instead of spreading the butter onto the bread itself, I plunked down some little knobs of butter on the griddle, waited for it to melt, then added the bread right into the melted puddles of butter. The result was this glorious, toasty bread that had this wonderful blend of cheeses that melted and mingled together to form a gooey, cheesy center of deliciousness.

This ultimate grilled cheese is defiantly a game changer from your ordinary grilled cheese. It’s even better paired with your favorite soup, a salad or just devour it by itself. You might want to make sure that you buy plenty of cheese because you will be wanting more.

Here’s what you need.

*Sliced bread; I used Italian that was not thickly sliced. I feel that bread that is too thick kind of takes away from the cheese.

*butter

*Sliced white cheddar

*Sliced Colby Jack

*Shredded Parmesan

Heat a non stick griddle on medium heat. Place butter onto the griddle where each sandwich will go.

When the butter melts, place a slice of the bread onto the butter. Make sure to rub it in the butter so the bread is completely coated.

Place both pieces of sliced cheese onto the bread, then top with the shredded parmesan.

Place another slice of bread over the cheese.

Cook until the bottom of the bread turns golden and the cheese starts to melt.

If the bread begins to turn dark, but the cheese is not melting, turn down the heat.

Lift the sandwich with a spatula and add more dots of butter and melt. Turn the sandwich over and continue to cook on the other side making sure the bread is coated in the melted butter.

When the underside of the bread is golden and the cheese is melted, take off of the griddle and serve.

Enjoy!

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Whiskey Sautéed Onions

These sautéed whiskey onions are so delicious and flavorful and so easy to make. Onions are slowly simmered in a mixture of whiskey, brown sugar, and butter resulting in a rich, sweet and savory mouth watering delicacy. They make a great addition topped on a burger….as I’ve done many times. They can also turn a boring sandwich into a flavor bomb. They can bring a new spin to a grilled cheese sandwich or a hot dog. You can even eat these straight out of the pan. That’s what I always seem to do when making these.

These do take a little bit of time, but do not be tempted to crank up the heat or you will lose some of that wonderful flavor and caramelization that happens while these beauties are simmering low and slow. This is what I use as a main base for my whiskey onions. You can use bourbon and even add in some cayenne or adobe chili powder to give it a sweet kick. Either way, I think you will enjoy these as much as we do. I’m sure you will find that by adding these whiskey sautéed onions to sandwiches and other savory dishes, they will bring on a new flavor that will have your crew wanting more.

Here’s what you need:

*1 large onion, chopped

*1 TBS. butter

*1 TBS olive oil

*1 tsp. Worcestershire sauce

*3 TBS whiskey

*1 1/2 tsp. brown sugar or more to taste

*pinch of salt to taste

*cracked pepper to taste

*1/4 tsp. dried Thyme or more to taste

Heat a small sauce pan to medium heat and add the butter and olive oil.

When the butter melts add in the onions and the rest of the ingredients for the onions.

Stir well to combine. Continue cooking while stirring frequently. If onions start to brown too fast, turn the heat down to a simmer. Cook until the onions just start to caramelize, about 20 to 25 minutes.

Serve while warm over burgers, steaks or anything that strikes your taste buds.

Enjoy!