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Bacon Swiss Grilled Cheese
Bacon Swiss Grilled Cheese
Who doesn’t love a grilled cheese?! But this just isn’t any grilled cheese. Sweet, savory, salty, and spicy; all into one beast. This monster of a sandwich contains black forest bacon, swiss cheese, charred jalapeños, and blueberry preserves, griddled on sourdough bread. The secret to getting the cheese to melt on this size of a sandwich is to cook it on medium low heat with a cover over the pan.
Ingredients
- 4 strips thick cut bacon I like black forest bacon
- 2 slices sourdough
- 3 slices swiss cheese
- 1 jalapeño pepper sliced
- 2 tbsp blueberry preserves
- 2 tbsp butter
Instructions
- Cook the bacon until crispy. Reserve 1 tbsp of bacon grease.
- Sauté the jalapeños in the bacon grease until charred; about 3 minutes.
Sandwich Assembly
- Spread the blueberry preserves on each slice of sourdough.
- Lay 1 1/2 slices of swiss on each slice of sourdough. Layer the bacon on one side; the jalapeños on the other. Put the sandwich together.
- Melt 1 tbsp of butter on a skillet or griddle over medium low heat. Place the sandwich on the skillet. Cover. Cook for 4-5 minutes until the bottom is golden brown.
- Add the other tbsp of butter. Flip the sandwich. Cover and cook for another 4-5 minutes.
Rizogalo (Greek Rice Pudding)
Rizogalo (Greek Rice Pudding)
Rizogalo is Greek rice pudding flavored with the zest of lemon and orange. This pudding can be served hot or cold; for breakfast or as a dessert. If you want lemon and orange zest in the pudding, grate them instead of adding slices of the rind that would later be removed.
Ingredients
- 2 1/4 cups whole milk
- 2 cups heavy cream
- 1/2 cup aborio or basmati rice
- 1 cinnamon stick
- 2” slice lemon rind
- 2” slice orange rind
- 1/4 cup water
- 1 tbsp cornstarch
- 3 tbsp sugar
- 1 tsp vanilla extract
Instructions
- Whisk together the milk, cream, rice, cinnamon stick, lemon and orange rind in a pot over low heat for 3 minutes to keep the rice from sticking to the bottom. Whisk every 5 minutes after that for 30 minutes.
- Mix the water and cornstarch together to make a slurry. Whisk into the rice pudding. Turn off the heat.
- Remove the cinnamon stick, lemon, and orange peel. Stir in the sugar and vanilla extract.
Baked Walleye with Lemon Garlic Sauce
Baked Walleye with Lemon Garlic Sauce
Being from the land of 10,000 lakes, everyone here loves walleye. But mostly, you’ll only find people battering and frying the fish. Here is a great alternative way to prepare walleye without having to deep fry that only takes 12 minutes total cooking time. If you can’t find walleye, you can substitute other fish such as tilapia, cod, halibut, Chilean sea bass, or grouper.
Servings: 2
Ingredients
- 2 walleye fillets about 12 oz each
- 1 tbsp olive oil
- salt and pepper to taste
Lemon Garlic Sauce
- 2 tbsp butter
- 3 garlic cloves minced
- 1/2 lemon juiced
- 2 tbsp parsley chopped
Instructions
- Preheat the oven to 400°. Line a baking sheet with parchment paper. Brush the walleye with olive oil and season with salt and pepper.
- Bake for 10 minutes.
- While the walleye is baking, melt the butter in a small skillet over medium low heat. Add in the garlic and cook for 1 minute. Squeeze in the lemon juice and mix in the parsley. Turn off the heat.
- Brush the lemon garlic sauce over the walleye. Bake for 2 more minutes.
Bangers and Mash
If you can’t find a store bought banger sausage and want to make them from scratch, a recipe I made is: 4lbs ground pork, 1/2 cup breadcrumbs, 1 tbsp salt, 1 tsp ginger, 1 tsp mace, 1 tsp white pepper, 1 tsp nutmeg, 1 tsp …