These potato pancakes are not only satisfyingly delicious, but they’re also pretty easy to prepare. With just a handful of simple ingredients, you can transform plain leftover mashed potatoes into an amazing brunch or side-dish. Here we’ve used one of our favorite cheeses of all time – Gruyère – but the beauty of this recipe lies in its flexibility and adaptability, inviting you to put your own spin on it.

Keep in mind that this recipe works best with mashed potatoes that aren’t overly creamy or buttery. If your potatoes are on the richer side, you may need to add a bit more flour to help them hold their shape. Additionally, this recipe is not intended for use with instant mashed potatoes.

Fluffy Mashed Potato and Cheese Pancakes

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Kalle Bergman
• Total Time: 35 minutes
• Yield: 20 pancakes

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Description

These savory pancakes are a crazy crowd-pleaser, appealing to people of all ages and tastes. With their golden, crispy exterior and cheesy interior, it’s no wonder they’re a hit.

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Ingredients

Units USM

• 4 cups mashed potatoes, not too creamy
• 1 cup (4 oz) shredded mozzarella cheese
• 1 cup (4 oz) shredded gruyere cheese (or other alpine cheese)
• 1 large egg
• 1/4 cup flour (or up to 1/2 cup for creamy potatoes)
• 4 tbsp chives, chopped
• 2/3 cup plain breadcrumbs
• Canola oil for sautéing
• Sour cream for serving

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Instructions

1. Create the pancake mixture: In a large mixing bowl, combine the mashed potatoes, shredded mozzarella cheese, gruyere, egg, flour, and chopped chives. Use a potato masher to mix the ingredients together until well combined. If the mixture is too loose to form a patty, add flour a little at a time.
2. Shape the pancakes: Scoop a heaping tablespoon of the potato mixture and form it into a round, 1/3-inch-thick patty between your palms. Dredge both sides of the pancake in breadcrumbs and place it on a cutting board. Repeat this process with the remaining mixture.
3. Cook the pancakes: Heat a large non-stick skillet over medium heat and add enough oil to lightly coat the bottom of the pan. Once the oil is hot, add the patties in a single layer and sauté them for 3-4 minutes per side or until they are golden brown. Cook the remaining patties, adding more oil as needed. To speed up the process, consider using two skillets at once.

Notes

If you don’t like alpine cheese, you can omit the gruyere and double the amount of mozzarella (but that’d be a mistake).

• Prep Time: 25 mins
• Cook Time: 10 mins
• Category: breakfast, brunch
• Method: sauteeing
• Cuisine: American

Keywords: breakfast, pancakes, brunch, side, potatoes

The post Fluffy Mashed Potato and Cheese Pancakes appeared first on Honest Cooking.

Popularized in the US by the legendary Julia Child, the Boeuf Bourguignon should be a staple on any home-cooks repertoire. And while Julia Child’s recipe is pretty extensive and labor intense, Honest Cooking’s version is incredibly easy to make, difficult to mess up, cheap – and it always impresses.

One of the things that intimidates a lot of folks when it comes to making Boeuf Bourguignon is that the original recipes all call for using a Dutch oven. Our version does not – instead, it gently simmers away on the stove top for a few hours. No special equipment needed here, and the result is just as good.

1. You can’t rush it.

Sorry, if you only have 45 minutes before you need to eat – this is not the dish you should throw yourself at. Because while prep is very straight forward and simple, the stew needs time, the more time the better – but at the very least 2 hours (preferably 3-4 hours) to really get the juices flowing and the meat to become as tender as we’re looking for.

2. Buy cheaper cuts of beef.

No need to get all fancy and buy rib-eyes or NY strips. Get a proper slab of beef chuck roast, and cut it into 2.5 inch cubes. You can get 3 pounds of chuck for $15 in most grocery stores, and it will last your family for days.

3. You need bacon.

Preferably lardons, which is small cubes (or strips) of bacon, but if you can’t find it at your local grocer – buy the nicest bacon you can afford. It will add so much flavor to your stew!

4. Wine matters!

No, you don’t have to pour your finest bottle of wine into your Boeuf Bourguignon, but if you can – try to go for a richer, bolder wine to bring extra intensity to your stew. Cabernet Sauvignon, Merlot, Zinfandel all work really well for this recipe.

5. Serve with potatoes.

Small, boiled new potatoes are great. Mashed potatoes are much better. And luckily for you, we have the perfect recipe for incredibly fluffy mashed spuds right here on Honest Cooking.

Stove Top Boeuf Bourguignon

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• Author: Kalle Bergman
• Total Time: 2 hours 30 minutes
• Yield: 6 people

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Description

There’s really nothing more comforting than a French beef stew – the classic Boeuf Bourguignon – on a chilly evening. It’s elegant and rustic at the same time, and works just as well for casual weeknight meals as it does for celebrations and holiday dinners.

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Ingredients

• 3 lbs beef chuck (cut into 2.5 inch cubes)
• 1 bottle red wine
• 1 lb small brown mushrooms (quartered)
• 7 oz lardons or chopped bacon
• 1 large yellow onion (sliced)
• 2 medium carrots (peeled and sliced, 1/2 inch)
• 8 cloves garlic (smashed and coarsely chopped)
• 2 tbsp flour
• 1 cup pearl onions
• 2 cups beef stock
• 1 tbsp Better than Bouillon Beef (or 1 cube beef bouillon)
• 2 tbsp tomato paste
• 4 bay leaves
• 2 sprigs thyme
• 1 tbsp parsley flakes
• salt and black pepper to taste
• 2 tbsp olive oil

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Instructions

1. In a large pot, simmer bacon over medium high heat until golden browned. Remove from pot, and place on a sheet of paper to dry. Keep the bacon fat in the pot.
2. Add one tbsp olive oil to the bacon fat, and turn the heat up to high. Sear beef chuck pieces until browned on all four sides. Make sure to not put too many pieces of beef into the pot at the same time, instead, sear them in batches and set aside.
3. Saute the carrots and onions in the bacon fat for 2-3 minutes, then add the garlic, beef and bacon to the pot. Sprinkle with the flour, and continue to cook for about 2 minutes.
4. Add the red wine, and let boil vigorously for 5 minutes.
5. Add beef stock, bouillon, herbs, tomato paste and pearl onions. Turn down heat to low, and leave to simmer for 3-4 hours until the meat falls apart when you cut into it.
6. 10 minutes before serving, heat olive oil in a skillet over medium heat, and gently brown the mushrooms. Salt to taste. Add mushrooms to the stew and season additionally if needed. Remove the thyme stems and bay leaves.
7. Sprinkle with fresh herbs and/or sliced spring onions.

Notes

Serve with the best mashed potatoes in the world.

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Category: Main Course, Stew
• Cuisine: French, French-Inspired

Keywords: beef, comfort food, family dinners, julia child, stew

The post Stove Top Boeuf Bourguignon appeared first on Honest Cooking.

A bagel and a salami pizza met in a dive bar. They both had a couple of cocktails in them, and although from different parts of the world, they were instantly attracted to each other. One thing led to another, and nine months later, a beautiful, sweet little baby pizza saw the world for the first time.

It was a pizza like no other. With the sweetness of a drizzle of honey, saltiness of the freshest ricotta cheese, tangy earthiness from dry salami, and the level up from everything seasoning. Unique. Gorgeous. And so damn delicious.

Honey, Salami, Ricotta and Everything Seasoning Pizza

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★★★★

4 from 2 reviews

• Total Time: 15 minutes
• Yield: 1 pizza

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Description

If a bagel and a pizza had a gorgeous love child – this would be it.

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Ingredients

• 1 batch of this pizza dough ((or excellent store bought pizza dough))
• 1 1/2 cups marinara or other tomato based pizza sauce
• 1/3 cup everything seasoning, and more for topping
• 1 1/2 cup grated mozzarella cheese
• 1 cup cup (8 ounces) ricotta cheese
• 10 slices thinly sliced salami or pepperoni
• 1/4 cup honey (use more or less depending on your taste preferences)
• fresh thyme
• salt and pepper to taste
• olive oil

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Instructions

1. Mix the dough according to the instructions, and at the very end fold in the 1/3 cup of everything seasoning.
2. Roll/press dough out into the shape of your choice and place on a pizza peel, baking sheet or whatever you prefer to use.
3. Top with the sauce, mozzarella cheese and the salami. Brush the edges of the dough with olive oil.
4. Cook the pizza according your preferred method, instructions here. When it’s about half way through cooking, use a spoon to add dollops of the ricotta evenly across the top of the pizza, then finish baking.
5. Remove from heat and drizzle with the honey. Sprinkle with additional everything seasoning, salt, pepper and some fresh thyme. Slice and serve.

Notes

• For a spicier pizza, use hot honey in place of regular honey. You can also add on thinly sliced jalapeño, some hot pickled peppers or calabrian chilis, too, for a little extra kick.

• This pizza is also really, really good with burrata in place of the ricotta. I use 1 container (2 balls) from Trader Joe’s when I make it that way.

• Prep Time: 15 minutes
• Category: Main Course, Pizza
• Cuisine: American, American-Italian, Italian

Keywords: bagel, honey, pizza, salami

The post Everything Seasoning Pizza with Honey, Ricotta and Salami appeared first on Honest Cooking.

I have a lot of people who can’t eat bananas and want a good vegan smoothie. This is a great alternative. It’s flavorful, green and packed with protein. I hope you enjoy this one as much as I am lately.

No-Banana Smoothie

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Robin Runner

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Ingredients

• 1 cup of unsweetened vanilla nut based milk
• 1/4 cup of water
• 2–3 cups of organic baby spinach
• 1 tbl of your favorite nut butter
• 1 scoop of your favorite plant-based vanilla protein like Vega Sport
• 1 tbl of chia seeds
• 1 tbl of raw cacao powder
• 1/3 cup of crushed ice

Toppings:

• Cacao nibs
• Chia seeds
• Hemp hearts
• Granola

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Instructions

1. Into your blender add all of the ingredients (minus toppings). Blend until creamy. Pour into a big glass and top if desired. Enjoy! This smoothie often goes to work with me and fills me for about 4 hours.

• Category: Smoothie

The post No-Banana Smoothie appeared first on Honest Cooking.

Well, we have reached the point of the school year where I can feel everything unraveling. We are all tired and a little stressed. No one wants to get up in the morning. And it has become more difficult to make meals interesting and healthy (i.e. a lot of cereal has been happening at breakfast time). So, I’m looking for ways to fit healthy foods into our weekdays without making anything too difficult or overwhelming. Mornings tend to be the most difficult, so instead of fight with my kids about whether of not they can have cereal for breakfast, I’ve started adding smoothies on the side. Granted, only one of my children will actually drink his smoothie, but at least I’m offering healthy, whole foods often. One of these days the 4 year old will actually try his smoothie and he WILL LIKE IT.

Right?

Anyway, this Blueberry Almond Butter Smoothie is a new favorite. It is very simple, has no refined sugar, and packs a punch with antioxidant rich blueberries, protein rich almond butter, and a little flavor twist with some ground cinnamon. The first time I made this and took a sip, I knew it would be a hit!

Side note: is there anything more wonderful than watching your children eat food that you know is super healthy for them? I mean, watching the 7 year old suck down one of these smoothies makes me feel so freaking good. Mostly because 90% of the time I feel like I’m banging my head against a wall trying to get either of my kiddos to eat healthy foods. Ugh.

If you’re feeling stuck in a food rut this time of year, I highly recommend giving this smoothie a try. And feel free to use different berries, add protein powder or collagen peptides, or toss some baby spinach in there. Pro tip: spinach is great because it doesn’t add any flavor but adds tons of nutrients! The only downside is that sometimes you can get a weird color, but if your kids (or you) don’t mind the color, you’ll be just fine.

Almond Butter and Blueberry Smoothie

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Rachael White
• Yield: 1 large or 2 small smoothies

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Ingredients

• 1 cup frozen blueberries
• 1/2 frozen banana
• 2 tablespoons unsweetened almond or peanut butter
• 1/4 teaspoon ground cinnamon
• 1 1/2 cups unsweetened vanilla almond milk

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Instructions

1. Combine all ingredients in a blender. Blend until smooth, adding a bit more almond milk if needed, and enjoy!

• Category: Smoothie

The post Almond Butter and Blueberry Smoothie appeared first on Honest Cooking.

There was a time when the overzealous student I was thought that the more complex the vocabulary and more convoluted the sentence structure I could use to articulate my ideas, the more intelligent I would seem. Then there was a time when I admired the clarity in my peers’ simplicity of speech. And then there was a time when I faced the struggle of communicating in my third language on an everyday basis where I was forced to deliver my thoughts in their most bare, naked state because I had lacked the linguistic dexterity.

What I’ve learnt: quality of thought cannot be masked; obfuscation is not embellishment.

The process of learning a foreign language can be mightily humbling. As a candid person who deliberates over which words to use in order to convey my feelings most accurately down to the subtlest of nuances, having an insufficient range of vocabulary at my disposal was frustrating. Is frustrating, although now to a smaller degree, thankfully. I had to communicate in a way in which I could neither express nor hide my personality. I felt like a child. But the silver lining is that I was made to reconsider my style of communication – there is more impact in substance of speech when you’re talking to non-native speakers of the language that you are using. There is more impact when you know what you mean and you mean what you say. Period.

I had no idea what sort of story would accompany this recipe at the point when I was baking the cheesecake, but how fitting that the dessert of the day is something super straightforward in terms of both assembly process and taste. This recipe is for those who prefer their cheesecake on the less tangy and more refreshing side of the flavour equation. Tip: use a food processor for the most compact of biscuit bases and silkiest consistency of batter.

No-Bake Strawberry Cheesecake

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Amanda Koh

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Ingredients

For the crust:

• 100 grams graham biscuits (crushed finely in a food processor (pulverize them, literally))
• 50 grams unsalted butter (melted)
• 1 to 2 tablespoons milk

For the cheesecake batter:

• 200 grams cream cheese
• 60 grams sugar
• 200 grams plain yoghurt
• 200 ml heavy cream
• 1 tablespoon lemon juice
• 7 grams powdered gelatin
• 2 tablespoons water
• strawberries (halved)

For the decoration (optional):

• a mix of halved and whole strawberries

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Instructions

Make the crust:

1. Mix the biscuit crumbs and melted butter together. Add between 1 to tablespoons of milk if the mixture is looking a little dry. Transfer into a 7 inch round pan with a removable bottom and press the crumbs firmly into the base of the pan. Refrigerate while you make the batter.

Make the cheesecake batter:

1. Place the 2 tablespoons of water in a small, microwavable bowl and evenly sprinkle the gelatin powder over the surface of the water. Let the mixture stand for 5 minutes before microwaving until the gelatin has dissolved. Set aside.
2. Combine the cream cheese and sugar in a food processor and blend until the mixture is smooth. Add the yogurt and blend until incorporated. Add the heavy cream and blend until smooth. Blend in the lemon juice and dissolved gelatin.
3. Line the inner perimeter of the pan with the halved strawberries, cut side facing outwards. Try to arrange the strawberries as close to one another as possible. Pour the batter into the pan. Refrigerate the cake overnight.
4. The next day, let the cake sit at room temperature for 15 to 30 minutes before unmolding the cake. Decorate with more strawberries, if desired; serve.

• Category: Dessert

The post No-Bake Strawberry Cheesecake appeared first on Honest Cooking.

Let Dad relax and let the kids surprise him with a delicious cinnamon toast brunch or cheesy pasta dinner. Both these recipes come from executive chef Brandon Thordarson of Moxie’s Grill and Bar.

Cinnamon Toast Brunch
Special brunches and breakfasts in bed aren’t only for Mother’s Day! Start Dad’s day off with this delicious and simple cinnamon toast. Present Dad with a plate of this taste and a tall mug of his favorite coffee. Easy and so good!

Cinnamon Toast

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Executive Chef Brandon Thordarson

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Ingredients

Cinnamon Sugar

• 2 tbsp sugar
• 2 fl.oz cinnamon

Cinnamon Toast

• 1 tsp cinnamon sugar per toast
• 1 each toasted bread

To coat:

• butter

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Instructions

Cinnamon Sugar

1. Place together in glass mason jar with lid
2. Shake vigorously to combine

Cinnamon Toast

1. Spread butter to edge liberally on toast while hot
2. Sprinkle sugar over toast and butter to cover with light dusting. Enjoy!

Notes

Make sure toast is hot so that they butter melts into toast
Sprinkle light dusting evenly to ensure maximum tastes

Pasta and Homemade Cheese Sauce
This is a dinner Dad will love and even the picky-eaters will enjoy. Whip this up for Dad and enjoy a special dinner together. Make sure he doesn’t have to do the dishes either!

Easy Recipes the Kids Can Make for Dad

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Executive Chef Brandon Thordarson

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Ingredients

• 2 tbsp butter
• 2 tbsp flour (can use GF flour too)
• 2 cups milk
• 1 cup cheese –any kind (mozzarella, cheddar, cream)
• Salt to taste

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Instructions

1. Melt butter on medium heat in sauce pot
2. Add flour to melted butter and whisk together
3. Add milk, bring to simmer whisking while heating
4. Add cheese to simmering milk –bring back to simmer whisking often
5. Season with salt and serve with your favorite pasta shape

Notes

Use medium heat so you don’t burn the sauce
Whisk often or sauce will stick and burn
Add more cheese if not “cheesy” enough
Season with tiny bit of salt so it’s not too salty for the young ones
Mix this sauce with any cooked pasta noodles and eat right away!

The post Easy Recipes the Kids Can Make for Dad appeared first on Honest Cooking.

First, let’s talk about the benefits of wild-caught salmon. Did you know that wild salmon has fewer calories and half the fat of farmed salmon? Not only that, but wild salmon is also a great source of omega-3 fatty acids, which are essential for maintaining a healthy heart and brain. So, next time you’re at the market, consider picking up some wild-caught salmon for a healthier alternative to farmed salmon.

Now, let’s get back to these delicious salmon cakes. The key to a great fish cake is to use minimal filler and to handle the fish gently so that the cakes remain moist and tender. That’s why we’ve kept the ingredients list simple and straightforward. These cakes are made with fresh wild salmon, green onion, celery, parsley, mayo, bread crumbs, Dijon mustard, cayenne pepper, lemon juice, and seafood seasoning.

As for the cooking method, you can fry them on the stovetop or even cook them under the broiler. Whichever method you choose, the result is a golden, crispy exterior and a moist, flavorful interior. And the best part? These cakes can be made ahead of time, so all you have to do is fry them up when you’re ready to eat.

But, let’s not forget about the sauce. These salmon cakes are best served with a dollop of our easy dill sauce. It’s a simple mixture of sour cream, mayo, lemon juice, green onion, horseradish, and chopped dill. The tangy, creamy sauce pairs perfectly with the salmon cakes and adds a refreshing element to the dish.

Wild Salmon Cakes

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Deborah Mele
• Total Time: 23 minutes
• Yield: 4 servings

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Description

The catch of the day is in, and it is these wild salmon cakes. Not only are they delicious, but healthier than traditional fish cakes.

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Ingredients

For the salmon cakes

• 1/4 Cup Minced Green Onion
• 2 Tablespoons Minced Celery
• Salt and Pepper to Taste
• 1 1/2 Pounds Fresh Wild Salmon (Coarsely Chopped)
• 3 Tablespoons Finely Chopped Parsley
• 1/4 Cup Mayonnaise
• 1/4 Cup Fresh Bread Crumbs Plus 3 Tablespoons Extra For Topping
• 1 Teaspoon Dijon Mustard
• 1 Pinch Cayenne Pepper
• 2 Tablespoons Fresh Lemon Juice
• 1 Pinch Seafood Seasoning (such as Old Bay®)
• 2 Tablespoons Olive Oil (or As Much As Is Needed)

For the dill sauce

• 1/3 cup Sour Cream
• 1/3 cup Mayonnaise
• 1 tsp Fresh Lemon Juice
• 1 tbsp Finely Chopped Green Onion
• 1 tsp Horseradish
• 1 tsp Finely Chopped Dill
• Salt and Pepper to Taste

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Instructions

For the salmon cakes

1. Stir together the salmon, onion, celery, parsley, mayonnaise, 1/4 cup bread crumbs, mustard, cayenne, lemon juice, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed.
2. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
3. Mix together the sauce ingredients in a small bowl, then wrap in plastic wrap and refrigerate until needed.
4. Form salmon mixture into four 1-inch thick patties
5. Sprinkle cakes with the remaining bread crumbs on each side and use fingers to press the crumbs into the cakes.
6. Heat olive oil in a skillet over medium-heat.
7. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.
8. Serve immediately with a generous dollop of the dill sauce.

For the dill sauce

1. Mix together the sauce ingredients in a small bowl, then wrap in plastic wrap and refrigerate until needed.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Main, Seafood
• Cuisine: American, American-Italian

Keywords: fish, healthy, salmon, seafood, simple food

The post Wild Salmon Cakes appeared first on Honest Cooking.

Last weekend I had the most amazing experience of going to a local Strawberry Farm and handpick some fresh strawberries! I have lived in Florida for nearly six years now but I kicked myself hard for not having done this earlier! Seriously! It was such a rewarding experience that I made a promise to myself that I will go for all possible local picking events not just to help the local farmers but also for the overall experience. There is an unexplained pleasure in eating fruits and vegetables that you have handpicked. The feeling is even more when you have grown them in your backyard. But I still have some time for that to happen. Meanwhile, I can at-least visit more such farms and pick some strawberries, blueberries, lemons, oranges or any other fruit/vegetable being grown here.

Actually, some of my friends were taking their kids for this activity and I just decided to join them impromptu. Thankfully the Florida weather cooperated with us and gave us a brisk sunny morning! Having never done strawberry picking before, I thought they grew on trees and all the while was wondering how on earth are we going to pluck them. On reaching the farm, I was delighted to see that strawberry plants are like shrubs.

I was as excited as my friend’s kids and we all eagerly marched towards the farm with cartons in our hand. Jut the sight of bright red strawberries hanging on the plant got me excited. Pretty soon all of us had filled our cartons with some insane amounts of berries but no one was complaining. All my girlfriends joked that we have so many strawberries now that it looks like that is what we will be cooking for the next few weeks! But seriously, I had not seen such strawberries before! What I really liked about these farm fruit apart from the fact that they were super-duper cheap was, they were sweeter, juicier and huge in comparison to the ones available at the grocery stores. Even the color looked perfect! I am going Orange picking next! Just one tip – Please wash these fruits thoroughly in warm running water to ward o all the pesticides and dirt!

I was all excited when I got home and was showing the produce to KR. But there were also many thoughts running on my mind as to how to use these delicious strawberries in my kitchen. I even asked my Insta family for suggestions on my story and here are some of the suggestions that I got – Strawberry Ice Cream, Strawberry Cheesecake, Strawberry Salsa, Strawberry Smoothie and even a Strawberry Rasam! I had never heard of Strawberry Rasam and now I am definitely intrigued to know more on that. Since I went overboard and had got a couple of pounds of these berries, I am sure I can try each of these recipes in my kitchen using them. I have frozen a big carton for now till I decide what to make next. For now it was time to test a small batch of my most tried and tested fruit juice!

Tropical Orange Strawberry Spritzer! I have making and enjoying this drink for some years now. I have served this to my guests and always end up getting loads of compliments for it!

Click HERE for the recipe.

The post Orange-Strawberry Spritzer appeared first on Honest Cooking.

Spicy, cheesy and packed with veggies this Mexican style grilled cheese sandwich is sure to be a hit with both adults and kids.

So today’s Mexican style grilled cheese sandwich was not really planned but it just happened. I had leftover Mexican style sautéed veggies from last night and I wanted to make something different with them. With the limited time I had today to make lunch, this grilled cheese sandwich seemed like the perfect idea.

This Mexican style grilled cheese sandwich has the veggies, cheese and tiny bit of salsa. I also added a veggie burger to give some protein to the dish. You can spread some refried beans or paneer or a fried egg to make it more filling and substantial.

Avocado or guacamole would also be a good addition to this sandwich. All in all, this is a flavor packed sandwich that is sure to be a hit with adults and kids alike.

Tex-Mex Grilled Cheese

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Pavani Hideout
• Total Time: 30 minutes
• Yield: 2 sandwiches

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Ingredients

• As needed Softened Butter
• 4 Sandwich Bread Slices
• 4 Pepperjack or Cheddar Cheese Slices
• 2 tbsp salsa
• 2 tbsp Guacamole (optional)
• 1/4 cup Roasted (grilled or sauteed veggies)
• 2 Veggie Burgers (cooked according to package directions (optional))

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Instructions

1. Generously butter the sandwich bread. On the bottom slice, spread salsa, top with the cooked burger, roasted veggies, guacamole (if using) and cheese slices. Place the top slice and press lightly.
2. Gently place the sandwich on a preheated pan/ griddle and cook on medium heat until the sandwich is golden brown, about 2~3 minutes. Flip and cook on the other side until golden, another 2 minutes. Repeat with the other sandwich. Serve immediately and Enjoy!!

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main
• Cuisine: Tex-Mex

The post Tex-Mex Grilled Cheese appeared first on Honest Cooking.

The Lead Bartender, Adam Gamboa, at Il Posto in Denver, has become a master at the mocktail game. His virgin negroni aka the MockGroni took him two months to hone, but it is hailed as tasting exactly like a negroni. To replicate the flavor of Campari, Adam visited apothecaries, spice shops, and holistic medicine suppliers to obtain hard the botanicals and ingredients. The 26 ingredient result uses calamus root, gentian, and rhubarb root to bitter, dehydrated citrus, caraway, coriander, schizandra berries, and cardamom for body flavor. Most of the ingredients are muddled and then sous vide for two hours. A fresh handful of ingredients are then thrown in and left to infuse overnight. It’s a process for sure! But it’s worth it. All in all, the MockGroni takes about 24 hours to make and infuse with about two hours of hands-on work.

Why get into making mocktails? Everyone has their own reasons and seasons of life or days where alcohol is not what they are looking for. But we’re social beings! And drinks are a great excuse to get together. That connection can still happen with a great mocktail.
Adam: “My father chose to be sober shortly before I was born and remained that way for the next 25 years. At family reunions and during special occasions, he’d sometimes comment to his siblings or friends how much he missed the taste of certain drinks. For several years I tried to create n/a beer recipes for him. I’ve always wondered what it would take to recreate the flavors of certain cocktails and spirits. In October I began experimenting with different concoctions and mocktail ideas. I really wanted to offer something different to people who can’t or don’t drink.”

We asked Adam what current virgin cocktail projects he is working on.
Adam: “I’m currently working on a tart blueberry, poblano shrub that I intend to mix with lemon, mint and a house made tonic. I should have it on menu at Il Posto by May 7th.”

Sometimes we aren’t looking to go completely virgin, but we are looking for a low-alcohol cocktail. We asked Adam what his go-to low-alcohol drink is.

Adam: “When it comes to low abv cocktails, I like to keep it simple. Cappelletti and soda with a splash of pineapple juice and a dash of rhubarb bitters. I garnish that with a speared Luxardo cherry and a small pineapple wedge. Served in a collins glass, the ingredients can be layered which adds a fun and appealing aesthetic.”

While the MockGroni with its many ingredients is a drink you probably won’t recreate at home, Adam did have a suggestion to take to the next backyard BBQ. This drink can be premixed and served to a crowd of all ages. It’s refreshing and pairs well with grilled meats.

Adam: “My favorite summer mocktail that would make a great addition to any sunny cookout would be the Ku’uipo (koo oo ee po). It’s Hawaiin for “My Sweetheart” and was designed with my wife in mind. She loves a good Chi Chi or Pina Colada, but we spend a majority of the year embracing sobriety and healthy living.”

3oz Pineapple juice
1oz Coconut cream
1/4oz Cold brew coffee
pinch of blackened seasoning (I use Zatarains)
Splash of ginger beer (I use rocky mountain soda company)

Combine ingredients in a collins or rocks glass and stir as you add ice

The post Bartender Adam Gamboa Makes a Mean Mocktail and You Can Too appeared first on Honest Cooking.

The origin of stromboli is not definitively known, but it is believed to have originated in Philadelphia as an Italian-American invention. Some also speculate that it was named after the island of Stromboli or the film of the same name. Regardless of its origins, stromboli is a tasty and versatile dish that can be enjoyed by many.

In my experience, part skimmed mozzarella slices work better than fresh mozzarella in stromboli, as the extra moisture in the fresh cheese can make the dough soggy on the bottom. I also like to add some spicy capocollo or salami to the mix, but you may want to avoid spicy cold cuts if serving to children. Other meat options include ham, cured salami, or pepperoni. As for cheeses, I like to use a combination of Provolone Piccante, Low Moisture Mozzarella, Fontina, and Asiago.

For a bit of added flavor and nutrition, I sometimes like to include marinated artichokes, roasted peppers, and chopped kalamata olives in the mix. Just make sure to drain the veggies well and pat them dry before adding them to the stromboli to prevent the dough from becoming soggy.

Stromboli is a great dish to have on hand when entertaining a large group or when the kids are looking for a tasty snack. It’s easy to assemble and can be customized to your liking with various meats, cheeses, and veggies.

How to Make Stromboli

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• Author: Deborah Mele
• Total Time: 45 minutes
• Yield: 6 to 8 servings

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Description

Stromboli is an Italian-American dish that consists of rolled or braided dough filled with various Italian cheeses and cold cuts.

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Ingredients

• 1 12 Ounce Ball Pizza Dough (At Room Temperature)
• 6 Ounces Low Moisture Mozzarella Slices (Or Shredded)
• 6 Ounces Provolone Slices
• 15 Salami Slices
• 12 Ham Slices
• 15 Slices Pepperoni
• 1 Cup Grated Parmesan Cheese
• 1 Large Egg (Beaten)

FOR TOPPING:

• Cracked Black Pepper
• 1 Teaspoon Dried Oregano

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Instructions

1. Preheat oven to 375 degrees F.
2. Lightly flour a sheet of parchment paper, then roll out your ball of dough into a 12 x 14 inch rectangle.
3. Start to layer the meat and cheese until it is used up, leaving a 1 1/2 inch border clear around the rectangle.
4. Brush the edge of the dough with the egg wash, then roll up the stromboli from the long edge as firmly as possible, tucking the ends and seam at the bottom.
5. Carefully move the stromboli using the parchment paper to the baking sheet.
6. Bruch the top and sides of the rolled dough with the rest of the beaten egg, then sprinkle with the pepper and oregano.
7. Bake for 25 to 30 minutes, until well browned.
8. Remove from the oven and let sit 10 to 15 minutes, then slice and enjoy.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Appetizer, Bread, Main Course, Side Dish
• Cuisine: American-Italian

Keywords: baking, baking, bread, italian, pizza, stromboli

The post How to Make Stromboli appeared first on Honest Cooking.