Eat Together, Make Life Delicious...

Grilled cheese is a dish that can be as posh or rustic as you want it to be—it’s very versatile and isn't just for kids! This recipe adds a bit of pizzazz by brushing the bread with herb oil or using more flavorful cheeses such as Brie or bits of Gorgonzola or Blue Cheese. To eat, use a knife and fork to make sure you get it all up off the plate.

I believe the secret to a happy family/individual is learning the art of eating together. This recipe is perfect because it's easy enough and everyone can make it their own: more flavorful, healthier, cheesier, spicier, whatever you want (see notes below). Grilled Cheese is also just plain fun and reminds me of when I was a kid. Personally I love the idea of everyone eating the same thing at the table, some how that common bond and connection gets us all on the same level. And without question, my kids like that.

Grilled Cheese Sandwich Brushed with Herb Oil
Makes 2 Servings

1 teaspoon olive oil
1 teaspoon unsalted butter, softened, for the pan, plus 1 tablespoon for the bread
4 slices whole grain white bread or whatever type of bread you prefer
4 slices American cheese*
1 dash table salt
optional for the adults: Herb Oil (see recipe below)

*American Cheese is for the kids, but for the adults, get a little wild and consider: Brie, Fontina, bits of Gorgonzola with Muenster, bits of blue Cheese with Manchego, Goat Cheese, Swiss, mozzarella

Place a sauté pan large enough to hold two sandwiches over medium heat. Add the olive oil and one teaspoon of butter and swirl until the butter has melted and the pan is thoroughly coated.

For the sandwiches, place 2 pieces of cheese between the slices of bread. Divide the 1 tablespoon of butter evenly among all the outer pieces of bread. Sprinkle the entire sandwiches lightly with salt, and generously brush the bread with the optional herb oil. Fry the sandwiches, until each side is golden brown, about 3 minutes per side. If you want the cheese to be really runny, cover the skillet. Plate the sandwiches, cut them in half on the diagonal or in any shape you want, and serve immediately. Drizzle the sandwich with more optional herb oil, if you like, and sop it up with the bread.

How to make this Healthy? Use whole wheat bread and no fat or low fat cheese. try vegan butter too instead of regular.
How to make this Cheesier? Use the lid technique!
How to make this Spicier? Add a dash of Tabasco!

Herb Oil
Makes 3 cups

2 large bunches basil, rinsed thoroughly
1 cup flat-leaf parsley leaves, rinsed well
1 cup vegetable oil
3 cups extra-virgin olive oil
1 tablespoon kosher salt, more if needed

Drop the basil into a large pot of boiling water and blanch it for about one minute. This will help keep the leaves bright green and remove any bitterness. Remove the leaves with a slotted spoon and plunge them into a bowl of ice water. After a few moments, transfer the basil with a slotted spoon to a standing blender. It’s all right if a little water accompanies the basil. Repeat the blanching procedure with the parsley leaves.

Transfer the basil and parsley, 1/8 cup cold water, and vegetable oil into a standing blender. Pulse until the herbs are minced and the mixture is well combined. This may take a few minutes. Pour the herb mixture into a large bowl. Add the extra-virgin olive oil and salt and gently stir until well combined. Let the oil steep for an hour. Add salt to taste. Pour the herb oil into a plastic squeeze bottle with the nozzle trimmed down far enough to permit the mixture to pass through it. Pesto oil keeps in the refrigerator for up to two weeks or in the freezer for up to 6 months.

Other Fresh Herbs to try:
Tarragon, Savory, Oregano, Rosemary, Chervil, Chives, Dill

Labels: Comfort Food, Family Meal, grilled Cheese

I grew up in a household where family meal was a nightly activity and an important part of family life. Without fail my mom prepared dinner for at least an hour before we gathered around the table. She was a loud cook, banging pots and pans around and occasionally mildly swearing if a dish didn't turn out quite right. During meal time my parents asked all kinds of questions about our day and we often shared family folklore. Dinner lasted about 30 to 40 minutes and clean up took another 15. As we grew into our teens, meal time would be sometimes cut short, and once we were allowed to drink wine, hey, it could last hours!

And the best part about family meal? Everyone had a voice and no topic was taboo. We could talk about anything! And I mean anything! My mom is Sicilian and I am pretty sure that has a lot to do with it.

Today I try to eat Family Meal with my three kids and husband at least 5 times a week; this allows the kids one night to eat on the fly, and another night should I have a business meeting. I know, even with my busy schedule, it is worth it to pass on this experience and also, there are countless studies that show families that eat together thrive: kids do better in school, have less problems, and are better adjusted; parents feel better about themselves and overall the family unit is better equipped to deal with whatever comes its way.

Over the years, I'd say the best family meals/dinners are the ones that inspire fun and adventure. Hands down, my favorite is "Breakfast for Dinner in PJs". Somehow that twist reminds us that life is what you make it.


French Toast for Dinner
Makes 4 Servings

French Toast can be prepared sweet or savory and lots of fun for dinner, especially if everyone comes to the table in PJs. For sweet frech toast, follow the recipe and add a banana. Broil it for a few seconds with a bit of brown sugar sprinkled everywhere. To prepare savory toast, omit the cinnamon and sugar and substitute with freshly chopped chives. Sprinkle a pinch of shredded pepper Monetary Jack Cheese before frying. Serve immediately, without the optional sugar and banana.

5 large eggs (6 egg whites or an equivalent amount of Egg Beaters may be substituted)
1 teaspoon cinnamon (you may substitute nutmeg, but use ½ teaspoon)
2 tablespoons sugar
8 1-inch thick slices of bread (I prefer country bread, sliced in half)
1 tablespoon butter, or more as needed to refresh the pan between batches
4 tablespoons real maple syrup (accept no substitutes!), preferably at room temperature
Optional: a dusting of confectioner’s sugar
Optional: 1 banana, peeled and cut into 1-inch slices (see below)

Place a 10-inch non-stick skillet over medium-low heat. (That level of heat will help to avoid burning.) Break the eggs into a large bowl, and thoroughly whisk in the cinnamon and sugar. Fit as many bread slices as you can in one layer in the bowl and let them soak for a minute or two on each side.

Test your skillet to make sure it is hot enough by holding your hand 1 inch above it. If it feels very warm, it’s ready. Melt half the butter in the skillet, swirling the pan to coat the entire surface. Add 2 to 4 bread slices from the metal bowl. Fry the bread for about two minutes on each side, or until the egg mixture is well cooked and golden brown. Place two cooked slices on each serving plate. Continue to cook and plate all the slices in the same manner, wiping the skillet with plenty of paper towels and re-buttering it between each batch.

When you are finished cooking all the bread, add the maple syrup to the empty hot pan. Turn off the heat and let it bubble for 1 minute. Carefully pour the syrup over the four plates of French toast, sprinkle the plate with optional confectioner’s sugar, and serve immediately.

Side Bar— Optional Banana and brown sugar: Preheat the broiler. Peel and slice the banana in ½-inch pieces and place them on a bakeable dish. Sprinkle one side of the slices with brown sugar. Place the banana slices in the oven, 6 inches away from the heat source and broil until golden brown, or about 2 minutes.

Labels: Family Meal, French Toast

Don't be fooled by its plain appearance, in between those two slices of bread is the best burger you'll ever eat. What's that? It's a grilled stuffed burger!

If you are looking for something fun to make for dinner that doesn't take a lot of prep or cooking time, consider grilling up some stuffed burgers. Because everyone can choose what they want on the inside, it's a nice treat. Just figure out a way to mark the burgers so everyone gets what they are expecting!

I love to stuff my burgers with either Goat Cheese or Blue Cheese and minced pears; the kids, hands down just love butter burgers. I know, I know, the idea of eating a butter burger sounds really strange. I understand, I felt the same way when I first heard of it but after eventually trying one myself, I got it. (check out this article I wrote for USA TODAY several years ago about my favorite burger joints).

Grilled Stuffed Burgers
Makes 4 Servings

1 to 2 tablespoons olive oil (to season grill)
2 pounds ground beef sirloin (I like it lean! for more fat, go with chuck a 50/50 mix)
1 pinch kosher salt
1 pinch freshly ground black pepper
pick a stuffing option from below
4 hamburger rolls, toasted and well buttered

Wipe a grill grate with a little olive oil and bring it to medium-high heat. In a medium bowl, combine the ground beef, salt, and pepper. Mix well with your hands and form into 8 patties. Create a small crater in the center of 4 of the patties, leaving about a ¼-inch edge, and place 1 tablespoon of your stuffing in each center. Top with the other patties, pinching the seams together well. Make sure the stuffing is completely enveloped. Cook the burgers over medium-high heat until medium-rare: 5 minutes per side on the grill. Flip once and carefully so they don’t break open.

Stuffing Options

Easy

• Butter: 4 tablespoons unsalted butter

• Goat Cheese: 4 tablespoons of your favorite goat cheese

• Blue cheese and minced pears: 3 tablespoons crumbled blue cheese mixed with 1 heaping tablespoon of canned or fresh minced pear

• Butter on the Outside: Instead of stuffing the burgers, prepare 4 patties and cook while basting with the Herb or Cheddar Butter mixture, using approximately 1 tablespoon per patty.

A little more time consuming

• Herb Butter: Combine 4 cloves roasted garlic, 3 teaspoons chopped fresh rosemary, 2 teaspoons chopped fresh oregano, and 4 tablespoons softened unsalted butter. Mix well in a ramekin, then refrigerate the mixture for 30 minutes. Stuff burgers with approximately 1 tablespoon of the mixture per burger.

• Wisconsin Cheddar and Butter: Combine ¼ cup of shredded sharp Wisconsin Cheddar with 4 tablespoons of softened unsalted butter. Mix well in a ramekin, then refrigerate the mixture for 30 minutes. Stuff burgers with approximately 1 tablespoon of the mixture per burger.

Labels: grilling, stuffed burgers

Rebecca walks you through one of her favorite recipe kits: Whole Grain Oatmeal Raisin Cookies! It takes less than 10 minutes to prepare and 18 minutes to cook. These cookies are mouthwateringly delicious...and made with super healthy ingredients: rolled oats, raisins, 100% whole wheat flour, turbinado sugar, flax seed meal, sea salt, baking powder, nutmeg, apple sauce, eggs, and butter!



Want to try out this cool recipe kit? click here!

Labels: Recipe Kits, Whole Grain Oatmeal Raisin Cookies