Tag Archives: cheese

Jalapeño Popper Grilled Cheese

5 Replies

So, any other Call the Midwife fans out there? The season finale was last night–and oh my goodness!!! If you haven’t seen that show, you are missing out. It’s my newest love this spring–right up there with jalapeños, both of which are QUITE surprising because I never have liked medical-type shows and I certainly have NEVER been a spice kind of person. But now I crave it. Spice and midwifes. Mhmm.

Jalapeño Popper Grilled Cheese | The Pajama Chef

The inspiration behind this incredibly cheesy, gooey grilled cheese with a kick is one of my absolute favorite restaurants, Scotty’s Brewhouse. Scotty’s is an Indiana chain and if we ever move from Indiana college towns I will be so super sad because pretty much everything there is great. From their waffle fries to their burgers to their salads, I’m just in love. We ate there at the end of April for my birthday and I randomly ordered this Jalapeño Popper Grilled Cheese. Why? I have no clue–it just sounded good. And it was good. So good in fact that I craved it for days on end, and was disappointed that this, of all times, was a date where Ben agreed to SHARE our entrees. He never wants to do that, but this time… man, what timing! Last week, I finally took it upon myself to recreate it at home. Allow me to introduce you to this masterpiece….!

Jalapeño Popper Grilled Cheese | The Pajama Chef

It is basically grilled cheese to the max. EEEEK! I can’t even describe it any further except to say it’s just awesome and you need to try it, like now. Cheesy, spicy, gooey. What more do you need to know? It has four kinds of cheese–sharp cheddar, Monterrey Jack, cream cheese, AND a pub cheese spread, and it also is amped up with sweet sauteed onions, crisp bacon, and spicy jalapeños! I mean COME ON! I apologize for the excessive use of capitalization and exclamation, but what can you do when something is this amazing?! Have you ever had anything like this before? This isn’t a healthy grilled cheese at all… but you can indulge a little on a Monday. In my case, I’ll be needing it to drown my sorrows about the end of this season of Call the Midwife… but in Ben’s case, he’ll be drowning his sorrows about the fact that the show has been renewed for season three. YAY! [Oh boys and their squeamishness.] Enjoy!

P.S. SHAMELESS PLUG! Please check out and like my new blog Facebook page… pretty please with a cherry on top? And sprinkles? And jalapeños? I started the page back in 2011 but just started using it over the weekend. Ha! Thanks! :)

Jalapeño Popper Grilled Cheese [a TPC original, inspired by Scotty's Brewhouse]
click to print

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1/4 cup thinly sliced Vidalia onion
  • 2 jalapeños, thinly sliced [partially deseeded if desired]
  • 4 slices whole wheat bread [or something that's good for grilled cheese]
  • 2 tablespoons softened butter [divided]
  • 3-4 tablespoons cream cheese, softened [divided]
  • 2 ounces Monterrey Jack cheese, thinly sliced [divided]
  • 2 ounces sharp cheddar cheese, thinly sliced [divided]
  • 3-4 tablespoons cheddar cheese spread [I used Trader Joe's pub cheese with jalapeños, but I think something like this recipe would work too]  [divided]
  • 3 slices of bacon, crisply cooked and chopped  [divided]

Directions:

In a small skillet, heat the olive oil over medium-high heat. When shimmering, add onion and jalapeños, and cook for 4-5 minutes until soft. Stir constantly, and if they start to burn, reduce heat slightly. Remove from heat and set aside.

Next, preheat grill pan or panini press–I used a panini press set on medium.

Butter one side of each piece of bread. Then assemble by spreading a layer of cream cheese on the non-buttered side of one piece of bread, topping with Monterrey Jack cheese, sharp cheddar cheese, bacon, and half of the onion/jalapeño mixture. Spread the cheddar cheese spread on the non-buttered side of another piece of bread, then place cheese spread on the onion/jalapeño mixture. This leaves the buttered sides on the outside. Repeat with remaining ingredients.

Place on grill pan/panini press for about 5-6 minutes so cheese melts and outside gets crispy. Enjoy!

Time: 20 minutes.

Yield: 2 sandwiches.

About these ads

Sweet Potato and Kale Egg Bake

12 Replies

Since this week has been all about breakfast so far, why not continue the trend? For Friday, this meal is a little less sweet than the waffles and oatmeal I shared before, but less sweet does not equal less tasty. No, no, no. Sweet Potato and Kale Egg Bake is a hearty, cheesy, veggie-filled breakfast that you do NOT want to miss!

Sweet Potato and Kale Egg Bake | The Pajama Chef

This easy egg casserole can be enjoyed for breakfast, lunch, or dinner. It is just so good! I filled the classic bread-egg-milk bake with healthy kale, tangy red onions, and two kinds of potatoes! I personally thought the shredded sweet potatoes added a ton of flavor, while the roasted white potatoes  [I used Russet, but use whatever you have on hand] were a great base for all the yummy veggies. Oh! And what egg bake doesn’t get better topped with a big handful of sharp cheddar cheese? This one is no exception.

Sweet Potato and Kale Egg Bake | The Pajama Chef

We enjoyed this egg bake for dinner one night, then saved the leftovers for breakfast over the next few days. It heats up beautifully and is a great start to your day! Enjoy! :)

Sweet Potato and Kale Egg Bake [a TPC original]
click to print

Ingredients:

  • 2 large Russet potatoes, cubed
  • freshly ground black pepper
  • 3 tablespoon extra virgin olive oil, divided
  • 1/2 a large red onion, diced
  • 1/2 a bunch kale, rinsed, dried, and chopped into bite size pieces
  • 6 eggs, beaten
  • 2 cups skim milk
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried garlic
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces day-old bread, cubed
  • 1 large sweet potato, shredded
  • heaping 1/2 cup sharp cheddar cheese, grated

Directions:

Preheat oven to 400 degrees. Spray a 9×13 pan with cooking spray and set aside.

Place cubed Russet potatoes on a large baking sheet. Season with freshly ground black pepper, then drizzle with 2 tablespoons olive oil. Roast in oven for 30 minutes, tossing halfway through.

In a skillet, heat 1 tablespoon olive oil over medium-high heat. Add onion and saute until soft, about 4-5 minutes. Then add kale and toss to coat with oil, then cover for 2-3 minutes and cook until wilted.

In a large bowl, gently stir together eggs, milk, seasonings, bread cubes, and sweet potato. Pour mixture into prepared pan, then add roasted potatoes. Top with onion and kale mixture, pressing into the eggs. Cover with shredded cheese and more pepper as desired.

Bake, uncovered, for 35-40 minutes or until cooked through.

Time: 75 minutes [10 minutes active].

Yield: 8-10 servings.

{Green} Bean and Cheese Enchiladas

32 Replies

Oops. After sharing that awesome guacamole salsa last week I never came back with these yummy vegetarian enchiladas! I was too busy finishing what I hope to be the FINAL draft of my thesis! Woohoo. But here they are now. GREEN enchiladas! How fun, methinks.

{Green} Bean & Cheese Enchiladas | The Pajama Chef

These enchiladas are pretty simple, but full of flavor. Refried beans–a healthy version–plus a dab of cream cheese for creaminess makes up the filling for the soft tortillas. Then these tortillas are basically bathed in that fresh guacamole salsa and topped with more cheese. Yum and yum and yum, right? Ben and I found them to be ridiculously addictive and filling… they were gone in three days, tops.

{Green} Bean & Cheese Enchiladas | The Pajama Chef

I know these enchiladas are far from traditional–no real enchilada sauce and flour tortillas instead of corn… but I hope you don’t mind too much, because they just taste so darn good. Plus they are pretty. Can’t beat pretty food! Enjoy! :)

{Green} Bean and Cheese Enchiladas
click to print

Ingredients:

  • 1 batch Guacamole Salsa
  • 2 1/2 cups refried beans – I used this awesome healthified version from Rachel Cooks
  • 4 ounces cream cheese – I used Neufchâtel
  • 8 soft tortillas
  • 4 ounces shredded cheese – I used half Extra Sharp Cheddar, half Monterey Jack

Directions:

Preheat oven to 350 degrees.

Spread 1 cup Guacamole Salsa in the bottom of a 9×13 pan.

In a medium bowl, stir together refried beans and cream cheese [microwave the beans first so the cream cheese melts]. Then divide the beans between the tortillas, roll up, and line in pan.

Top with another 1 1/2 cups Guacamole Salsa [or more if desired], then cover with shredded cheese.

Bake for 22-25 minutes or until heated through and cheese has melted.

Time: 30 minutes.

Yield: 4 servings.

SRC: Herb, Tomato, and Cheese Crackers

38 Replies

Happy SRC Day! I love being part of the Secret Recipe Club and getting to explore a new blog every month. If you’ve missed my past SRC posts, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog… all while keeping your assignment a secret! Everyone else posts about their secret blog the same day. It’s fabulously fun to try out new blogs. If you have a blog, definitely check it out and consider joining! I highly recommend it.

Secret Recipe Club

This month I was assigned to Sawsan’s blog, Chef in Disguise. Sawsan writes this wonderful blog from Jordan–a country halfway around the world from my home in Indiana. It’s crazy how blogs and technology can make what is so geographically far so close. Chef in Disguise has tons of wonderful sounding recipes–like Peppermint Chocolate Almond Butter, Coconut Cake, and Fattoush (a Middle Eastern bread salad).  Now that this recipe is posted and the secret is out, I can pin away yummy recipes without Sawsan’s suspicions aroused. :)

Herb, Tomato, and Cheese Crackers | The Pajama Chef

This month, I wanted to try to make a completely new type of recipe–something I’ve never made before: homemade crackers. For some reason I always thought they were complicated to make, but that’s ridiculously far from the truth. At least, that’s what Sawsan’s blog taught me. She has several homemade cracker recipes but I wanted to go with a classic cheese cracker. Now, these classic cheese crackers are fancied up with sundried tomatoes, herbs, and spices. Fannncy! 

Herb, Tomato, and Cheese Crackers | The Pajama Chef

In a way, the flavor of these crackers reminded me of pizza–so if you’re not a cheesy tomato person, you might wanna check out the link and see some of Sawsan’s other cracker recipes. I can totally see dipping these in a creamy ranch dip or a spicy marinara sauce for a lovely appetizer. YUM!

Herb, Tomato, and Cheese Crackers | The Pajama Chef

And let me tell you–though these are fancy crackers with great flavor, they are incredibly simple to make. You just mix up the dough, roll it into a log, chill for an hour or so, take it out, and bake. Easy as that! Just like slice ‘n bake cookies. Except, slice ‘n bake crackers. :) New business venture, anyone?!? Next time I make them, I’m going to roll it into a thinner, longer log to have smaller crackers. These crackers were thick and a bit chewy, and I’d like to try them thin and crispy. No matter how you slice them, these Herb, Tomato, and Cheese Crackers are amazing! Thanks for a great recipe, Sawsan!

Herb, Tomato, and Cheese Crackers [from Chef in Disguise]
click to print

Ingredients:

  • 6 ounces Monterey Jack cheese, shredded
  • 4 ounces unsalted butter, at room temperature
  • 2 tablespoons sundried tomatoes [drained, if oil packed, soaked in water if dry]
  • 1/2 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon sea salt
  • 1 teaspoon dried basil
  • 1/4 teaspoon paprika
  • 1/8 teaspoon dried parsley
  • 1/8 teaspoon dried sage
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried rosemary
  • 1/8 teaspoon dried marjoram
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon crushed red pepper flakes

Directions:

Combine cheese, butter, and tomatoes. Then, add flour, salt, and herbs/spices. Mixture will be somewhat crumbly. Roll the dough into a log and wrap with saran or foil.

Refrigerate at least 1 hour or up to 3 days. [Can also be frozen for several months.]

When ready to bake, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silpat.

Thinly slice log and place on prepared baking sheet.

Bake for 10-15 minutes, or until golden brown.

Time: 15 minutes, plus chill time.

Yield: 2-3 servings.

Note: can substitute 1 teaspoon herbs de Provence for all the 1/8 teaspoon herbs/spices above.

Be sure to check out the other SRC posts today here:


Have a wonderful Monday!!

Neely’s Lemon Pasta Salad

13 Replies

So this pasta salad. I’ve made it twice already–on Saturday with my mom for dinner, then again on Monday night so I could enjoy it for lunch all week long. Recipe repeats aren’t my style so this is how you know that it’s pretty darn incredible. It’s basically spring in a bowl. YUM! Those Neelys sure know what they’re doing–I hardly changed a thing! :)

Neely's Lemon Pasta Salad | The Pajama Chef

It’s a lovely combination of light, fresh veggies–asparagus, tomatoes, and peas–mixed with a lemony mustard dressed pasta and a punch of feta cheese.

Neely's Lemon Pasta Salad | The Pajama Chef

I seriously can’t get enough of this salad, and suspect I’ll be making it weekly for the rest of asparagus season. Even Ben, who isn’t such an asparagus lover, thinks this pasta salad is pretty fabulous thanks to the bright flavors in the dressing and the satisfying crunch of the veggies. I can definitely see adding some shrimp or grilled chicken to make for a more filling meal. However, that’s completely not necessary–this is a great vegetarian dish or side dish. Perfect for a BBQ or a family dinner, like with these sloppy joes. Just a warning though–it’s addicting, so be prepared for the deliciousness!

Neely’s Lemon Pasta Salad [from The Neelys]
click to print

Ingredients:

  • 12 ounces whole wheat rotini 
  • 1 pound asparagus
  • 2 tablespoons dijon mustard
  • 2 cloves garlic, minced
  • 1/4 cup lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon dried dill
  • 1 pint cherry tomatoes, halved
  • 1 cup frozen peas, defrosted
  • 4 ounces feta cheese, crumbled
  • freshly ground black pepper

Directions:

Bring a large pot of water to a boil. Add pasta and cook until al dente. When there are 3 minutes left of cook time, add the asparagus to let it blanche until slightly tender. Drain and rinse pasta and asparagus, then remove asparagus to a cutting board.

Cut off ends of asparagus, then slice into bite-sized pieces.

In a small jar, combine mustard, garlic, lemon juice, oil, and dill. Cover and shake well.

In a large bowl, combine pasta and asparagus, then add tomatoes, peas, and feta. Pour dressing over and toss to coat. Season with pepper as desired.

Time: 30 minutes.

Yield: 8-10 servings.

Linked with: Weekend Potluck.