I love remaking leftovers. This dish in particular reminds me of mornings when I lived in New York City. I was privileged enough to live right next to a wonderful sidewalk cafe on the lower east side. This of course was before sidewalk cafes were a dime a dozen. The owner was a older Jewish man that introduced me to my love of Jewish cuisine. From bagels with lox to baklava it was like he had the best food I couldn’t get anywhere else.
It’s “Meatless Monday” and soup is what I decided would be the best answer for the cold days we’ve been facing. Cuban Black Bean Soup is my go to soup. Whether using canned beans or dried beans it’s always delicious. Now I will admit, I like soup. Soup with a sandwich or a salad. It doesn’t much matter to me. What does matter, is that it is filling and delicious.
September 15 through October 15 is Hispanic Heritage Month. This Mexican Shredded Chicken is inspired by all the wonderful people in my life who hail from all over Latin America and the Caribbean. I could not let this month go by without doing an inspired dish. Viva la revolucion!
I’ve been on this breakfast kick and I don’t want it to end. Particularly, not after the bacon and egg hash brown cups I made the other day. I love a good “to go” breakfast.
It’s fair to say that fried chicken is a very American dish. That is until I discovered it was more of a Scottish dish brought to North America and remixed. Then it was taken by Southern Americans and made into what it is today. Well thank goodness for the Scottish. Don’t be fooled, this oven fried chicken is crunchy and moist.
One of my favorite snacks is Baba Ganoush. Even though we’ve had all types of Mediterranean food this week eggplant dip would be the perfect addition. This week was missing a nice hearty snack. And of course, I can always appreciate a good baba ganoush.
One go to meal for my mini me is grilled cheese. Just like his momma he loves cheese. There’s something extremely satisfying about ooey gooey cheese and buttered bread. Of course, it’s for the little one so I also try to make sure I’ve included healthy fruits and vegetables somewhere in his meals.
Adding tomatoes became the easy option since we have a little garden in the back of the house. I just walk outside and pluck it off the vine. Of course, if you’ve been reading the blog you’ve noticed that I have a new obsession with baking bacon. I might get passed it, but for now, I’m subscribing to the mantra “Everything is Better with Bacon.”
Grilled Cheese with Bacon and Tomato
Makes 2 Sandwiches
- 4 Slices of Bread
- 4 Slices of Cheddar Cheese Slices
- 4 Slices of Tomato (sliced thin)
- 4 Slices of Bacon
- Softened Butter
- Start by cooking your bacon. (I bake my bacon and it takes about 12 -17 minutes depending on the thickens of the bacon).
- In a frying pan on medium heat, melt a little butter.
- Spread a small amount of butter and place in the pan butter side down.
- After a minute or so the bread will begin to toast in the pan. Once it’s browned flip it over.
- Add one slice of cheese to the bread then your sliced tomatoes.
- Next add your bacon and another slice of cheese.
- Then place your second slice of bread in the pan buttered side up.
- Using a spatula flip the whole sandwich. Then with the spatula press down on the sandwich.
- Cook for about 3 minutes. That should allow the bread to brown and the cheese to melt.
*Note: After talking to some of my friends I have some other options I’m going to try.
1. fried green tomatoes.
2. beef bacon…yum
We eat a lot of chicken in our house. So I’m always looking to change it up a bit. Luckily, I grew up in a pretty diverse environment. The majority of my classmates in high school were Filipino. So I was lucky enough to experience some of the culture and the deliciousness of the cuisine. From cassava cake and biko, to adobe chicken I have a couple of clear favorites.
Sometimes, all I really want is a good steak. There’s something very filling and fulfilling about a perfectly seasoned steak. And this herb marinated grilled skirt steak is all of that. With the summer heat, cooking outside was very necessary. Luckily, hubby was dying to fire up the grill and there was skirt steak on hand.