Grilled Cheese...Like You've Never Had It


Don't let the combination of ingredients scare you when making this dish.  I promise, if you like just one of these ingredients alone, you'll absolutely LOVE them together!!! So, with that being said, here's what you'll need.....

1- 12oz package of whipped cream cheese
1- Medium red onion (I love red onion)
5- slices of bacon
4- slices of White Wheat bread
**1- cup of chopped walnuts (can be substituted with chopped figs or dates)
1 1/2 teaspoons regular sugar
3 tablespoons butter (room temperature)
1 tablespoon cooking oil

Prep Time: 15 minutes
Cook Time: 20 minutes
Should serve 2-4 people (adjust amount of ingredients to serve more people)

**If allergic to nuts, delete the walnuts from the recipe and it will still taste wonderful!*

Directions:
Prep work:  Cut onion in half, slice thinly, and add 1/2 teaspoon of sugar. Cut bacon slices in half.

In medium skillet, heat cooking oil.  Add sugared onion and saute or grill.  Make sure you don't burn the onions.  After onions have cooked, remove them and add & melt 1 tablespoon of butter.  Add walnuts and remaining sugar.  Lightly toast walnuts in butter and sugar. Remove walnuts and dust the hot walnuts with an additional small sprinkle of sugar. While cooking the onions and walnuts, at the same time, you can cook bacon by frying in separate pan or baking in the oven.

Now that the onions, walnuts, and bacon are done, it's time to use the remaining ingredients. On two slices of the white wheat bread, add whipped cream cheese (enough to cover the slice).  Then layer on walnuts, grilled onions, and equal amounts of bacon slices to each piece of bread.  On remaining two slices of bread, add a layer of whipped cream cheese and top the other slices to make two identical sandwiches.

Melt remaining butter, add each sandwich and brown on each side (1-2 minutes), making a "grilled" cheese sandwich.  Remove, slice on the diagonal or slice each sandwich into four small squares, and eat while warm. 

Enjoy with a glass of red wine...my recommendation--2008 Menage a Trois Red. (Around $12-$15 per bottle)

Love what you eat and eat what you love,
Shea

Sassy Summer Salsa

A refreshing salsa to serve at an outdoor party, or to serve with grilled fish for an easy dinner.

5-Roma tomatoes
2-Tomatillos
1/4 cup of red onion
2 large cloves of garlic (minced)
1/4 cup chopped cilantro
1/4 cup chopped parsley
1/2 teaspoon lime zest
1/2 cup fresh lime juice
1/4 cup olive oil
Kosher salt to taste
*Black pepper to taste (optional)
*Chopped jalepeno (optional)

Prep Time:15-20 minutes

Directions:

Chop tomatoes and tomatillos, season with salt.  Add other ingredients, mix together.  Chill in refrigerator for 30 minutes and serve.



*Depending on the number of people you're serving, you may have to alter the amount of ingredients.

Love what you eat and eat what you love,
Shea

Shrimp & Corn Bisque

You can make this very tasty dish without breaking the bank.  It's a quick fix for a special meal and more than likely, most of the items are already in your kitchen.....so here's what you'll need.....

1-14 oz bag of pre-cooked, frozen deveined shrimp with tales (31-40 count)
1 -11 oz can of White Shoepeg corn (reserve the water)**
1/4 cup of finely chopped red onion
2 teaspoons of chopped garlic
1- 12 oz can of chopped carrots (1/2)
1 1/4 cup water (to make stock)
1/2 cup milk**
2 tablespoons of all purpose flour
1 tablespoon of vegetable oil
2 tablespoons of unsalted butter
1 teaspoon of chicken bullion
1 tablespoon of Tony's Creole seasoning
1/4 cup of Cognac
salt to taste
pepper to taste
2 sauce pans (1 medium, 1 small)
**White Shoepeg corn can be substituted with Whole Kernel Corn
**(Milk can be substituted with heavy cream)

Prep time: 20 minutes
Cook time: 30-40 minutes

Directions:

Thaw shrimp and remove tails, add 1 1/2 cups of cups of water to small saucepan
Add shrimp tails, 1/2 tablespoon of Tony's Creole seasoning, salt & pepper to taste, bring to a boil then add chicken bullion.
Reduce heat and simmer for 10 minutes.

In medium saucepan, heat vegetable oil and butter, then add flour to make a roux.  Once the roux begins to brown (light caramel color) add  and saute onion and garlic.  Add salt and pepper to your taste. Once onions and garlic begin to slightly brown, add seafood stock from small pan.  Also add additional 1/2 tablespoon Tony's Seasoning, carrots, corn, and milk.  Bring these ingredients to a boil.  Once the boil has started, reduce the heat so that bisque can thicken.  While stirring, add cognac.  (If bisque is too thick, slowly add reserved corn water to your preferred consistency).  Allow to boil for about 5-7 minutes, then add shrimp.  (Shrimp can be chopped into pieces and also added whole).  Allow to cook for 8-10 more minutes, turn heat off and ladle into bowls.  Garnish with a pinch of black pepper.

Enjoy with a nice glass of inexpensive white wine.  

Love what you eat and eat what you love,
Shea