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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Spaghetti with a Creamy Parmesan and Bacon Sauce

Do you ever end up having way too much left over spaghetti and no sauce? That seems to happen to me all the time. I always end up making way too much. I do love eating just the pasta, mixing it with some butter, olive oil, lots of parmesan cheese and cracked black pepper. I could just eat a bowl full of that and be a happy woman, but hubby….well, not so much. He says it should have some kind of sauce. So, this is really what this dish evolved from, a compromise of left over spaghetti, adding butter, parmesan cheese, cracked pepper, bacon…. I mean bacon makes everything better right…. and turning into a creamy, delightful indulgence.

As a side note, I know in the picture it looks like it’s raining black pepper, but it really isn’t that much. It really depends on what you like, so you can add however little or as much as you like.

Here’s what you need:

This is for 2 servings because that’s basically what I had left of the spaghetti, but you can double this if you want more.

*4 C. spaghetti, cooked.

*4 strips of bacon, cooked and crumbled.

*1 TBS butter

*1 TBS flour

*1 C. milk

*1/2 C. grated parmesan cheese + more for serving

*salt to taste;

*cracked pepper to taste + more for serving

Heat a large pan to medium high heat; add the butter. I used the same pan that I had cooked the bacon in and reserved a small amount of the bacon fat, but this is optional.

When the butter is melted, add in the flour.

Start whisking the flour and butter together for about 1 minute or until the flour and butter mixture starts to becomes smooth.

Turn down the heat to medium and slowly pour in the milk while continuing to whisk.

When the mixture starts to bubble and thicken a little, add in the bacon, salt, pepper and the parmesan cheese. Continue to cook and stir until the mixture (roux) is thick enough to coat the back of a spoon, about 1 to 2 minutes.

Add the spaghetti to the pan.

I did not warm the pasta up since it will become hot by adding it to the sauce. Toss the pasta in the cream sauce until it is well coated.

Top with more parmesan cheese and pepper before serving.

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Creamy Parmesan Peppercorn Dressing

I love a good salad. One of my favorite salad dressings, besides Caesar, is Parmesan Peppercorn. I can never seem to find a good one at the grocery store. So I came up with this quick, easy one that tastes really delicious on just about any salad. Most of these ingredients you probably already have on hand and can whip this up in no time.

Here’s what you need:

*1/2 C. Mayonnaise

*1/4 C Sour cream

*1/2 Tbs. Lemon juice

*2 Tbs finely grated Parmesan cheese (I used the kind that comes from one of those shaker tops…. you know which one I’m talking about… don’t judge it’s good)

*cracked peppercorns, to taste

*1 tsp. Dill weed

*1 tsp. Garlic powder

*Milk, enough to thin out the dressing to the desired consistency.

In a small bowl or small glass jar add mayonnaise.

Next add sour cream.

Then add Parmesan

Cracked peppercorns

Lastly the dill, garlic and lemon juice.

Add milk a little at a time and stir until you reach the desired consistency. Serve on your favorite salad.

I like to store the dressing in a small glass jar.

Store up to 5 days in the refrigerator.

Enjoy!

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