Grilled cheese- simple bread, butter, and American cheese- is an easy meal that has been a long time favorite in the U.S. So loved, in fact, that some restaurants, like The Pop Shop in Collingswood, New Jersey, created over thirty varieties of the meal to satisfy all types of customers. Their inspiring dedication to new dishes has sparked some favorite new grilled cheese varieties that consumers are trying at home.

One way to spice up these dishes is to add your favorite type of meat. From pepperoni to turkey, or even the spicy buffalo chicken adds a unique flavor to the original melted cheese. For example, the Pulled Pork Grilled Cheese adds barbequed pulled pork, caramelized onions, and sharp cheddar on Texas toast.

The Bavaria, a feature of the Grilled Cheese Academy, places Wisconsin Edam cheese, beer-fried knackwurst, potatoes, and sauerkraut, complete with rye bread. The Pizza Grilled Cheese and the Chicken Parmesan Grilled Cheese both add the melted cheese spin to classic dinner dishes.

If you prefer vegetables or fruits, try adding greens instead of (or in addition to!) the meats. This makes a healthier meal with more flavor than the traditional recipe. The Harvest Grilled Cheese, from The Grilled Cheese Truck, involves sautéed leeks, butternut squash, and agave syrups on traditional American cheese.

Martha Stewart’s Grilled Cheese and Apple Sandwich adds layers of apples to cheddar cheese for a sweet taste and an easy serving of fruit. The Tarragon Vegetable Grilled Cheese, created by Karen Kadlec on myrecipes.com, includes zucchini, onion, mushrooms, and chopped tarragon with sharp cheddar and jack cheese on sourdough bread.

Creating a variation of grilled cheese may also just be as simple as changing the bread or the cheese. Using Swiss Cheese gives the grilled cheese a milder taste and a healthier calorie content. The classic cheddar cheese served on a fresh baked roll, something like a French bread pizza, can be much more filling than white bread. Whole grain bread or reduced calorie bread are some healthier options, too.

The ultimate favorite I have found so far comes from the Grilled Cheese Academy. The Cheshire features Edam cheese and Cheddar cheese, bacon, avocadoes, tomatoes, lettuce, and an over-easy egg. Combine all of these variations: meat, cheese, vegetables or fruit, and bread, to make your own new and delightful grilled cheese sandwiches!

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Having a vegan in the house makes you think twice about meals, as well as consider creative ways to make your favorites. Vegans do not eat any form of animal products- from meat, eggs, butter and pre-made sauces which could contain fish sauce. But being vegan can be easy and healthy if you are willing to make the effort and plan ahead.

It is easy to make food that is also attractive for non-vegans – some times they can’t even tell! It can also be cheaper, as you aren’t buying expensive cuts of meat

So to drag my flatmate away from his avocado on toast (a good meal but not every night) I offered to make us both dinner. . . . enter VEGAN enchiladas!

I challenge you to make this for your family and friends, and see if they even notice there is no meat.

Vegan Enchiladas (feeds 4)

Ingredients:

8-10 corn tortillas

1 can red kidney beans (or pre-seasoned chilli beans if you can get them)

1 can other beans (pick your favourite; cannellini, chickpeas, or more kidney beans)

1 can crushed tomatoes

Red and yellow capsicum

Mushrooms

1 grated carrot

Vegan cheese/cream cheese if available or coconut cream (coconut cream is not as good at replacing the cheese texture but adds some creaminess to the sauce and another element of flavor)

Seasoning – I usually cheat and buy a packet of taco seasoning from the grocery store but a mix of chillis/chilli powder and cayenne pepper should do the trick.

Method:

1- Chop capsicum and mushrooms to about 1/2inch by 1/2inch pieces (no need to be too precise).

2- Heat a tablespoon of oil in a pan.

3- Add capsicum and mushrooms to pan. Cook until soft and slightly browned.

4- Add beans and crushed tomatoes. Bring to a light simmer until heated through.

5- Add grated carrot and bring back to simmer.

6- Heat tortillas according to packet directions.

7- In one tortilla, spoon the bean mix down the length of the tortilla, sprinkle vegan cheese or spoon some coconut cream, roll up, and place in oven dish. Repeat for all tortillas, leaving some sauce.

8- Spoon remaining sauce over enchiladas. Sprinkle vegan cheese, or leave it if using coconut cream.

9- Bake at 180C/350F for 10mins or, if using cheese, until cheese is browned and bubbly.

Dish up 2-3 enchiladas per person and serve with salad. Yum!

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In our story about the Ancient Olive tasting bar article, we explored the delight and culture that is olive oils. This staple of the ancient world is getting a new world renaissance look in Winter Park, Florida. There you can sample flavored extra olive oils and balsamic vinegars. Here are two great recipes you can use after picking up of the high quality olive oils.

Slow Braised Pork with Tomato-Fennel Sugo over Cobrancosa Fried Polenta 

• 5-7 pound bone in pork shoulder
• Kosher salt
• fresh ground pepper
• 2 – 28 oz. cans diced tomatoes in juice
• 2 cups white wine
• 8 whole garlic cloves
• 1 large fennel bulb, thinly sliced
• 3″ sprig fresh rosemary, leaves stripped
• 3 tablespoons Spanish Hojiblanca Olive Oil

Directions:

Meanwhile, make the polenta.

Cobrancosa Fried Romano Polenta

• 4 cups chicken broth
• 2 cups polenta
• 2 shallots, finely minced
• 2 cloves of garlic, finely minced
• 1/2 cup grated Pecorino Romano
• fresh ground pepper
• Kosher salt
• DOP Cobrancosa Olive Oil – 2 tablespoons plus enough to fill a frying pan 2″

Directions:

Serves 8

No meal is complete without dessert, so here is one that will satisfy your sweet tooth and chocolate cravings.

Flour-less 72% Dark Chocolate & Blood Orange Olive Oil Cake 

• 5 oz.quality bittersweet chocolate
• 1/3 cup + 1 tbsp. Blood Orange Agrumato Olive Oil
• 1/2 cup sugar
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• A pinch of sea salt

Directions:

Serves 8-10

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Potatoes are a staple in an everyday diet for me; mashed, baked, grilled, whatever the case they are always delicious. The problem with potatoes, as with most other delicious food, is that they aren’t the best for you.

Trying to find an equal substitute is also difficult, for me it’s similar to trying to replace meat with tofu, it just isn’t going to work. If you agree with me, then you might have a hard time believing that cauliflower actually does the trick.

A seemingly bland vegetable with a very different texture, I wasn’t sure how it originally was going to work, but the outcome was well worth taking the risk.

Ingredients: 

• 1 head of cauliflower
• 1 tablespoon of cream cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon of minced garlic
• 1/2 teaspoon of salt
• 5 or so dashes of pepper
• Chives for garnish

Directions:

This dish is very similar to mashed potatoes, and is smooth and creamy like the real thing! The only difference is that it comes carb free, so you don’t have to worry about having seconds and thirds. These skinny mashed potatoes also go well with everything, from chicken to salmon to steak. It’s a perfect addition to any meal.

The article Food Experiments: Skinny Mashed Potatoes appeared first on The Toonari Post - News, Powered by the People!.

Going to a party can be stressful; what do you wear, will you know other people there, and most importantly, what should you bring to eat? Trying to find a suitable hors d’oeuvres that will be enjoyed by everyone and is a change-up from the usual sausage rolls or cheese platters can be a challenge.

Homemade guacamole provides a nice change that is delicious and healthy! According to Avocado.org, one avocado has 20 essential vitamins, and they help your body absorb fat-soluble nutrients. To top it off, they have also been linked with a healthy diet to help one steer clear of cardiovascular disease. So, go ahead, whip up this yummy dip, grab your whole wheat chips, and tell your friends you are helping save their lives.

Ingredients:

• 4 avocados
• 1/4 cup red onion
• 1/4 cup red pepper
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Chopped cilantro

Directions:

1. Peel avocados and take out pit
2. In a bowl, mash the avocados together and add the lemon juice
3. Thinly dice the peppers and red onion, and add them
4. Add salt and pepper for taste
5. Place cilantro on top

The measurements provided can be adjusted. If you really enjoy onions, then go ahead, get a little crazy and add some more. If you are planning on skipping some of the items, that is fine as well, but I suggest keeping the lemon juice, as it not only adds flavor, but it actually keeps the avocado from turning brown.

There are, however, many people who find guacamole unappetizing. Whether it be the color, taste, or the mushy texture of avocados, they are just not for everyone. So, if you fall into the category of people who do not enjoy guacamole, but are still looking for a healthy alternative, then turn to homemade salsa. A similar concept, making salsa requires little ingredients and little preparation time.

Ingredients:

• 2 medium tomatoes
• 1 cup onions
• 1 lime
• 2 tbsp cilantro
• 1/2 green green chili peppers
• 4 garlic cloves
• Salt and pepper to taste

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This is a curry for those of you who do not like things too spicy, but enjoy seasonings and rich flavors. The recipe here for this particular Tikka Masala curry has been tweaked a little according to my tastes. For example, I left out all cinnamon and cayenne peppers.

Most of my family members cannot handle spicy food well, and I personally do not like cooking with cinnamon. I also cut down the amount of salt recommended by the original recipe by more than half. If you find that, at the end, it tastes plain, or you would like to add more salt, then you can do so accordingly. Making this is not difficult. However, it does take some time to get it prepared, so I suggest starting a little earlier than usual.

Ingredients:

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 boneless, skinless chicken breasts cut into bite-size pieces
• Pinch of salt for taste
• 1 tablespoon butter
• 1 clove garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro
• 1 cup basmati rice

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, black pepper, ginger, and pinch of salt. Cut up and stir in chicken, cover, and refrigerate for 1 hour.
2. After an hour, begin to cook chicken on a skillet.
3. Boil water for the rice, and add on low heat. Simmer for 15 minutes.
4. While the chicken is cooking, you can begin to make the sauce. Melt butter in a large heavy skillet over medium heat. Saute garlic for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

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