grilled cheese recipe

IMG_2646This recipe is quite possibly the easiest one I will ever post, however, it sure is tasty. The grilled cheese is pretty much the first thing I learned to cook from my mom.

* Two slices of bread
* Two slices of Kraft “processed cheese product” (Kraft Singles)
* About a tablespoon of butter

We have a gas stove top that goes from Low to 6/High. I usually keep it around 5 for this. Preheat skillet. Put half of the butter on the skillet and the assembled cheese (it’s not grilled at this point) on top. Move it in a circular motion to coat the bottom piece of bread in butter. Wait. When it’s browned to your liking, put the other piece of butter down and put the other side of the bread on it. Again move it around in a circular motion to coat the bread. When it’s browned enough for you, it’s done.

*Note: If you keep it on a little bit of a lower heat, then the cheese is more likely to melt more.

We love these and we’ve eaten them before with relish, or pickles, or tomatoes.

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bbq pulled pork bruschetta recipe – patrick and gina neely

Diana and I first had these tasty things when her sister and her boyfriend came over and brought them. I could have just eaten those all night. We made them ourselves the other night for a potluck in our neighborhood. There was an amazing turnout of 15 kids and around 45 adults. Elek had a wonderful time. One tip is to make sure the barbecue is thawed before you get started. Print Recipe
4-6 servings

* Olive oil
* 2 tablespoons butter
* 1 1/2 pounds onion, sliced
* 1 loaf French bread, sliced on into 1/2-inch slices
* 2 cloves garlic, smashed
* Salt and freshly ground black pepper
* 1/2 pound pulled pork
* Barbecue sauce
* Chives, sliced for garnish

Preheat the grill to high.

For Onions:
In a large saute pan over medium heat, add 2 tablespoons olive oil and butter to melt. Add the onions and saute, stirring constantly, until the onions are deep brown in color, about 20 minutes.

For Bruschetta:
Brush the bread slices with olive oil. Rub the garlic clove on the bread and season with salt and pepper. Place on the grill in a single layer and cook until golden and crisp then repeat on the other side. Remove from grill and let cool slightly.

To Serve:
Top each piece of toast with a heaping spoonful of pork. Top with a spoonful of onions. Place a dollop of barbecue sauce on top of the bruschetta and garnish with chives.

BBQ Pulled Pork Bruschetta Recipe : Patrick and Gina Neely : Food Network.

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turkey sausage-stuffed manicotti recipe

ManicottiDiana cooked this dish for me Monday night and it was delicious! It’s great for leftovers too and it probably freezes well. We prepared a little more than it says since we had a little extra of everything. This is one of those recipes that when you have people over, you still have leftovers. It’s very filling. Below is the recipe. I hope you can enjoy it as much as we did!

10 servings (serving size: 1 stuffed manicotti)


* 10 uncooked manicotti
* Cooking spray
* 1 pound sweet turkey Italian sausage (We used Butterball turkey sausage)
* 1 1/2 cups chopped onion
* 1 cup chopped green bell pepper
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 2 cups fat-free milk
* 1/8 teaspoon black pepper
* 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
* 2 cups tomato-basil pasta sauce (such as Newman’s Own)
* 1/4 cup (1 ounce) grated fresh Parmesan cheese


1. Cook pasta according to package directions, omitting salt and fat.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 5 minutes or until browned, stirring to crumble. Add onion and bell pepper to pan; sauté 5 minutes or until tender.

3. Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. Remove from heat; gradually add milk, stirring with a whisk. Return pan to heat; bring to a boil. Cook 6 minutes or until thickened, stirring constantly with a whisk. Remove from heat; stir in black pepper. Add 1/2 cup milk mixture to sausage mixture; stir well.

4. Preheat oven to 350°.

5. Spoon about 1/3 cup sausage mixture into each manicotti; arrange manicotti in a single layer in a 13 x 9–inch baking dish coated with cooking spray. Sprinkle mozzarella over manicotti; spread remaining milk mixture evenly over mozzarella. Top milk mixture with pasta sauce, spreading to cover. Sprinkle with Parmesan. Bake at 350° for 35 minutes or until bubbly.

Nutritional Information

Calories: 292
Fat: 11.5g (sat 4.9g,mono 3.5g,poly 1.8g)
Protein: 19.6g
Carbohydrate: 25.8g
Fiber: 1.4g
Cholesterol: 57mg
Iron: 1.8mg
Sodium: 719mg
Calcium: 193mg

via Sausage-Stuffed Manicotti Recipe – Pasta –

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new restaurant – the castle

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thecastlemenu.jpgI don’t know if you’ve seen the review for this restaurant called The Castle at the Commercial Appeal or at Dining with Monkeys, but we just went there tonight and it’s well worth it. I was frustrated that we couldn’t get a menu beforehand so we had to order based off of those two previous articles. We ordered both the Gyro plate ($7.99) and the Castle Combo Veggie Deal ($8.99) and they were both terrific. It fed Diana, Elek, and me tonight and I’ll have lunch tomorrow. The grape leaves were a little mushy (I don’t really know why), but everything else was pretty much perfect. We’re glad that Elek tried it as well. Since I was frustrated that the menu wasn’t posted anywhere, I thought I would do everyone else the favor and post it here. Enjoy!

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Jessica Alba’s Chicken Enchiladas

chicken_enchiladasI know what you’re thinking.. Jessica Alba?! WTF? But really these are pretty good and of course you can make some tweaks. I followed the directions pretty closely and they turned out really well. I’ve made them at least three times now. Below is the recipe from

Yield: 4 Servings


4 cups chicken stock
4 boneless, skinless chicken breasts (about 5 oz each), cut into strips
1 jalapeño pepper (we have used both jalapeno and serano)
1 clove garlic (We used more like 3 cloves)
1 jar (12 oz) salsa
1 cup shredded lowfat cheddar
1/2 cup shredded lowfat Monterey Jack
1/2 cup chopped fresh cilantro
1 can (2.25 oz) sliced black olives, drained
1 can (16 oz) traditional enchilada sauce
1 can (16 oz) green chile enchilada sauce
Mexican hot sauce
Cayenne pepper
Vegetable-oil cooking spray
8 corn tortillas (6 inches across)


Heat oven to 425°. In a medium pot, boil stock, chicken, jalapeño and garlic 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it and shred into a bowl. Mix in salsa and set aside. In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside. In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste. Stir until simmering. Set aside. Coat an 11″ x 13″ casserole pan with nonstick spray. Microwave tortillas 20 seconds. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down. Sprinkle with remaining cheese mixture. Ladle on sauce, then add remaining 1/4 cup Monterey Jack. Bake 20 minutes. Serve with remaining sauce on the side.

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