Our kids (and adults) love grilled cheese in this house. Melty gooey cheese in between hot, buttered bread. This my friends is always a good time. We usually have straight up Velvetta slices, with a side of Campbell’s tomato soup. A combo that just can’t be beat. So our grilled cheese got a bit fancier this week. We used real cheese. We added broccoli. I found the recipe over at Two Peas and Their Pod, and served it with a chickpeas and lentil soup. I’m not going to lie, the kids preferred the old standard, the adults however, mush preferred the fancier, with a green vegetable, version. So now, I will have to change it up every once in a while, and add that broccoli. In fact I could go for one right now!
1 medium head broccoli, cut into florets
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
10 slices bread
1 cup cheddar cheese, shredded
1. Place broccoli on cookie sheet and toss with olive oil, salt and pepper. Place in 400 degree oven for 10 minutes.
2. Butter bread on one side. Place cheese and broccoli on in side topping with second piece of bread. Butter goes on the outside of both. Fry in skillet until butter is golden brown, and cheese is gooey. Cut and serve.
3. Eat and enjoy!
As I have totally been ignoring the season, in boredom of summer foods, we have been having hearty, heartwarming dishes like soup. And what do you serve with soup? Bread, always bread, preferable homemade, but anything really will do. Corn bread, or toast. Pillsbury Crescents, or garlic, so many options to choose from. We have added a new recipe to the rotation, thanks to Ashlee Marie. Although mine certainly aren’t as pretty as her’s, seriously click the link and check them out, they were delicious. The family loved them and they were the perfect size to swirl in a bowl and get the last remnants of homemade soup into your mouth.
- 1 Tbsp. yeast
- 1 1/2 cups warm water, make sure it’s not too hot or it will kill the yeast
- 2 Tbsp. sugar
- 1/2 tsp. salt
- 3 cups flour
- 1/2 cup butter
- parmesan cheese
- garlic salt
1. Place yeast and water in the bowl of your stand mixer. Let sit for 5 minutes.
2. Set up the stand mixer with your dough hook. Add sugar and salt, with half the flour. Add remaining flour 1/2 cup at a time. Set stand mixer to knead for 3 minutes.
3. Place a cloth over dough and set in a warm place to rise. 10 minutes.
4. Flour a large work surface. Place dough on flour and roll into a large rectangle. Cut horizontally down the middle. Then vertically into 1-inch strips. You will get about 18.
5. Melt butter in shallow bowl. Dip each breadstick in butter, then lay out on a cookie sheet. Cover with same dish towel you used previously and set to rise in warm spot for another 10 minutes.
6. Sprinkle with parmesan cheese and garlic salt and bake for 18 minutes at 375 degrees. Serve warm.
7. Eat and enjoy!
So after clocking about 20 hours with airport and airplane time we arrived in Italy pretty tired. Only to discover that the hotel we had booked had a big ole’ broken air conditioner. They put us up in a lovely villa, so essentially we got a free upgrade. Much in need of a nap, we headed straight to bed, set our alarms and preceded to spend the next two hours in blissful sleep. Then we woke up. We were thinking of heading out to Venice, but the taxi cost was 45 euros, and as we would be spending three full days there later in the trip decided to just relax. However, dinner was in order. We decided to walk to the closest village of Zerman, about 15 minutes away, and find some grub. Harder than expected, as no one, not even our waiter spoke English. We finally found what is possibly the only restaurant in this little hamlet, in the golf club. Luckily, a lot of words are familiar, Spaghetti , Fettuccine, and pastas of the like. So we basically pointed to the menus and the waiter brought us out food. He was great. We actually had a lot of fun with him, and this ended up being the best food we ate in Italy the whole trip! He brought us bread, cheese, balsamic vinegar to start. Then the pastas and wine we ordered arrived. I got a spicy olive oil spaghetti dish which I loved. Clarke got a pasta dish with a meat sauce which was also very tasty. I was stuffed. Clarke wanted dessert. He meant to order one tiramisu to share, the waiter brought us one each. Ah, well, one small mistake with the language barrier. No big deal. I could not eat mine, so salty it was wasted, but we still had an amazing night with on our little Italian adventure.
Dill Pickle bread you say. I know, not the usual bread side dish. But man did it ever have a lot of flavour, delicious flavour. Why did I decide to make this epic bread you ask, well it is for this month’s round of…..drum roll please….Secret Recipe Club. A fun way to discover new blogs, or find a recipe and make one from an old favourite. This month I was assigned Melissa’s Cuisine, a blog I am very familiar with as we have been in the club together for years. In fact, long ago, she has me for one of her assignments and chose to make my Cinnabon recipe. Yum, good choice! Melissa is always baking up something delectable in her kitchen, Scotcheroos, Toffee Brownie Cake, Peanut Butter Honey Fudge, just to name a few, but this Dill Pickle Bread intrigued me the most. I have never heard of anyone using the juice from dill pickles to make bread. I love dill pickles. Then I decided I needed a bread side dish one night, so I headed to the kitchen. It was moist, it was easy and it was a tangy bite of bread heaven.
- 1 1/4 cups dill pickle juice
- 2 tsp. yeast
- 2 Tbsp. granulated sugar
- 1 egg
- 2 Tbsp. Olive Oil
- 1 tsp. dill weed
- 3 cups flour
1. Warm dill pickle juice. Place in bowl of stand mixer. Stir in yeast and sugar. Let it for 5 minutes so yeast can start to foam. Add remaining ingredients. Use dough hook and “knead” for 5 minutes.
2. Remove bowl from stand mixer, cover dough with clean cloth and place in a warm spot to rise for 1 hour.
3. Generously grease a loaf pan. Pour in dough. It was quite runny. Cover with same cloth, and let rise for another hour in warm spot.
4. Bake for 30 minutes at 350 degrees. Let bread cool, then slice and serve with butter.
5. Eat and enjoy!