Trying to get back into the swing of things over here with being out of the kitchen the last two months with the remodeling and now having my kitchen back but busy with the holidays. Trying to set up a new studio and make some modifications to the blog while soaking up family time this week. Also preparing for a get together for New Years and a birthday so I’m pulling up a couple of the recipes and posts that never got posted for one reason or another or just got lost in the shuffle. While I gear up and get ready to start cranking out recipes and play in the kitchen is there a food you would love to see this year or try? Let me know and I’ll do the dirty work and test it out for you! Oh and something pretty exciting, I got word on Saturday that my Perfectly Perfect Pistachio Chocolate Tart won a Navitas Naturals recipe contest! So if you still aren’t sure what to make for New Years, maybe try this tart and go out with and start with a bang, a superfood bang, with this delicious tart!
It’s soup season here, it has been for awhile as we have had evenings and mornings in the 30’s since the beginning of October. There is always the debate in the house over crackers, bread, if bread what kind of bread, salad, or grilled cheese with soup. It tends to depend on the type of soup I think as to which should be served with it, or for me just soup is always a good option. The family use to be big grilled cheese fans, not usually traditional cheddar cheese, but lately nobody really wants them so we have been doing Naan bread, crackers, salad, or veggies. I thought one night about how my mom use to make pigs in a blanket minus the pigs… well my brother had pigs. Then when I met my husband he said growing up that his mom would make hot dog roll ups. She would butter bread, wrap it around a hot dog, and sometimes add cheese and sprinkled them with garlic salt, put a tooth pick in it and baking it. To switch things up one night I made the girls little Grilled Cheese Rolls to dunk into the soup that in my mind looked like little Swiss Cake Rolls. I paired them with the new Annie’e boxed soup the girls picked out for a quick dinner after gymnastics and they were a winner! Perfect for when it’s soup season and you want to switch or spice things up with or without the soup!
Grilled Cheese Rolls
Makes 2 servings
4 slices of bread (used Silver Hills Bakery Sprouted Little Big Bread)
4 slices of cheese or 1c shredded cheese (used Daiya Mozzarella and Pepper Jack Shredded Cheese in these)
coconut oil or butter spray or spread
garlic salt, optional
Preheat oven to 350F. Roll bread flat with a rolling pin and cut off the crust. Spray or spread both sides with coconut oil or butter. Lay a slice of cheese down or press 1/4c of shredded cheese of choice onto a slice of bread. Roll up, securing with a toothpick. Repeat with remaining slices. Bake for approximately 10 minutes until bread is toasted and cheese is melted. Enjoy!