Showing posts with label grilled cheese. Show all posts
Showing posts with label grilled cheese. Show all posts

Wednesday, June 10, 2015

Grilled Avocado and Cheese Sandwich, from author @DarylWoodGerber



Savory, tasty, zesty. Sometimes that is what is called for when I'm hungry. Not sweet. And there is nothing more savory than a grilled cheese with bacon. Now if you add all the other good things you like into it - like avocado!!! I adore avocado!! -- it's a meal. Lunch, brunch, or dinner. I'll take this any time I can get it.

Need I say more? 

Yes?

Oh, okay, I'm busy. Aren't we all? I've got a book due. (Don't I always?) And as if I'm not busy enough, I talked my husband into writing his memoirs, so we've been taping his stories, an hour at a time, and I've been transcribing them, which takes about 2-3 hours each. It's wonderful hearing all his old stories, but I'm exhausted from the typing, so I needed something easy, satisfying, savory to eat.

Hence...grilled cheese.

By the way, for this one I used a wonderful white cheddar from England. It has a bite to it and lots of grit in the cheese. Truly remarkable! But use whatever cheese you like. It's the bacon and avocado that make it spectacular.

Enjoy!

Grilled Cheese with Avocado and Bacon
(Makes 2 sandwiches)

4 slices bread
4 tablespoons butter
4 tablespoons cream cheese
6 ounces white cheddar cheese
12 thin slices avocado
4 slices bacon, cooked crisply, cut in half


Butter each slice of bread on one side. Spread the cream cheese on the other side of the bread. [Note: This is the inside of the sandwich; the butter side is the outside.]

To assemble: Top two slices of bread, cream cheese side up, with half the avocado. Place cheddar cheese on top. Place 4 halves of crisp bacon on the cheese. Top with more avocado. Set the other slices of bread on top of the two sandwiches and press slightly.

If cooking on a stovetop: Heat a large skillet over medium heat for about 2 minutes. Set the sandwiches on the skillet and cook for 4 minutes, until golden brown. Flip the sandwiches, using a spatula and being careful not to lose the avocado and other goodies. Cook another 2-4 minutes. You can compress the sandwich with the spatula. Turn the sandwich one more time. Press down with the spatula, and remove from the pan. Let cool about 2-3 minutes, and serve.

If cooking on a panini or sandwich maker: Set the sandwich on the griddle and slowly lower the top. Cook for a total of 4 minutes. Remove from the griddle and let cool 2-3 minutes, then serve. Beware, the insides might ooze out the sides. If the lid is too heavy, you might want to consider resorting to the stovetop method.




******************

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AS GOUDA AS DEAD
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FUDGING THE BOOKS, the next Cookbook Nook Mystery, is available for order: order here.



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Wednesday, September 3, 2014

It's #bookclub week w/ #recipe for Chocolate Peanut Butter Crisp Bonbons from @DarylWoodGerber




From Daryl aka Avery:

It's book club week! Hooray! Yay for book clubs and people talking about books and people sharing books. I love it.


Momentary pause for another Hooray! For Victoria Abbot's new release: 
THE WOLFE WIDOW! Love this series!!!!



Back to book club week:

For one book club this week, I'll be giving away a shipment of bookmarks and swag, so make sure you leave a comment about your book club and your email so I can contact the winner!

I've included a few book club questions below for my upcoming book, STIRRING THE PLOT, the 3rd in the Cookbook Nook mysteries. It comes out in less than 4 weeks: September 30. It has a Halloween theme, but it is NOT a paranormal. It's a traditional cozy with recipes. On my website, I have book questions for all of my books. Check them out!

But you've come to Mystery Lovers Kitchen, where authors, who love to cook up crime, share recipes. So here's a recipe that is perfect for your next book club.

When I write or go to a book club or talk to a book club, I want sweets. I love them. Don't you? There's something about sugar (and chocolate) that makes the brain kick into gear.  Shhh, don't tell anyone. It's our secret.

These goodies are easy to make. Just a few ingredients. Why am I telling you that it's easy? Because Jenna, the protagonist in the Cookbook Nook mysteries, is an avid book reader and a foodie, but she doesn't know how to cook. She never learned. Her mother did it all while Jenna and her siblings were growing up. Once Jenna entered the business world of advertising, she had no need to cook. Dinners out. Lunches on the go. When she lost her husband in a tragic accident and decided to return to Crystal Cove to help her aunt open a culinary bookshop and cafe, Jenna jumped at the chance. Now she's determined to learn how to cook. She's in love with cookbooks. But she needs recipes to be simple.

In Final Sentence, the first of the Cookbook Nook mysteries, I share a recipe for Chocolate Peanut Butter Crisp Bonbons. I, personally, had never really made candy before. Fudge, sure. Easy. Rock candy? Oh, yeah. String, sugar. Simple. But bonbons? I had to learn a whole technique: how to roll them AND how to keep from eating all of them in one sitting!


CHOCOLATE PEANUT BUTTER CRISP BONBONS

1 c. peanut butter
2 c. powdered sugar
1/2 c. butter, softened
1 tsp. vanilla
1 c. chopped Rice Crispies
1 (12 oz.) pkg. chocolate chips (dark)
2 tbsp. paraffin

Beat together powdered sugar, peanut butter, butter, vanilla and Rice Crispies (gluten-free, if needed).

Form into small balls, smaller than walnuts, and place on a tray lined with waxed paper.



Set the tray of balls in the refrigerator while preparing chocolate chips.

Melt chocolate and paraffin over hot water (not boiling).



Remove the balls from the refrigerator. Reshape so smooth and round. Dip bonbons in chocolate mixture (using 2 forks to handle * super easy). Return the bonbons to waxed paper. Cool completely.



Store in airtight container.

PS Lucy asked, so I'm adding this, so that no one is worried about paraffin. It will go right through your system with no ill effects. (per Internet searches). You could substitute beeswax. Paraffin is used in lots of Easter candies, too. 


* * *

Here's an additional recipe that you might enjoy. I blogged about it a bit ago. It's from the 2nd Cookbook Nook mystery: INHERIT THE WORD.

Peanut butter crunch cookies. Click on the picture for the link to the recipe.



* * *

Stirring the Plot
Trouble is brewing, with a dash of murder...


Halloween in Crystal Cove, California, is a big deal, involving a spooky soiree where the Winsome Witches, a fund-raising group, gather to open up their purse strings and trade superstitions. But party magicians, fortune-tellers, and herbalists are only the beginning of this recipe for disaster…  Jenna Hart has packed The Cookbook Nook chock-full of everything from ghostly texts to witchy potions in anticipation of the annual fund-raiser luncheon. But there’s one unexpected addition to the menu: murder.

Book Club Questions

Note: I am available to talk with your book club by telephone or iChat or Skype or FaceTime.  Please email me to arrange a date and time. CONTACT ME LINK


1. The Winsome Witches are throwing their annual luncheon to raise money for literacy. Do you belong to any volunteer programs? Do you, like the WWs, aim for one big blowout of an event or do you feel it’s better to stretch the events over the course of a year?

2.
At the opening faire, Jenna learns that a lot of people are superstitious. She isn’t; not really. But as spooky occurrences increase, she finds herself a little bit more so. Are you superstitious?

3. When Aunt Vera claims to lose her power to see the future, Jenna scoffs. Do you know anyone who is psychic? Does it bother you that they are or you are not?

4. Jenna’s relationship with Rhett is heating up. His past isn’t entirely brought to light yet. Should she or shouldn’t she?


5. Jenna might not be superstitious, but she certainly is suspicious. When she coordinates events so that she might overhear a conversation, do you feel she has overstepped her boundaries?

LINK TO MORE QUESTIONS (on my website).



Hey, if you are up for some fun, here's a link to a book club survey with 9 questions that should take you all of about 15 seconds to do. I'll reveal the results next week! Here's the link: SURVEY




* * * *
And now for
Giveaways!

For the release of STIRRING THE PLOT,  I'm doing a number of giveaways. Books, mugs, stuffed kittens!  On Facebook, on Goodreads, and in my newsletter. Make sure you're signed up for my newsletter and "like" me on Facebook or Goodreads, where information about the giveaways will appear.

Here's a picture of the one coming up for the launch of STIRRING THE PLOT -
for mailing list/newsletter fans only! This will go to US fans only, but I'll be giving away sets of the first two books in the series to all, including international fans.


Remember, today leave a comment about your book club so you can enter to win "swag" for the club! (Don't forget your email so I can contact you.)


******************

Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Check out our website.

Days of Wine and Roquefort 
is out!
order here

Inherit the Word
  is out!
                                    order here

STIRRING THE PLOT is available for preorder: order here.


If you haven't done so, sign up for the mailing list 
so you can learn about upcoming events, releases, and contests! 






Wednesday, April 23, 2014

Say cheese for Grilled Cheese with Fresh Strawberry Jam

From Daryl aka Avery:  It's national grilled cheese month. Who thinks up these things? Do we care? It is, and so it's time to celebrate!!!!  I shared a number of grilled cheese recipes in March because INHERIT THE WORD, the second in the Cookbook Nook mysteries, was all about a Grill Fest, featuring, ta-da, grilled cheese! There are a number of recipes in the book. Check them out.
In the meantime, this one is new for me. I made strawberry jam over the weekend and thought, hmmm, Charlotte (the protagonist in the Cheese Shop mysteries) loves jam and cheese on toast for breakfast. I love cheese with a tad of jam on a cheese platter. So...the combo has to make a great grilled cheese, right? 

It does. This was so good it melted in my mouth. I likened it to French toast, spread with jam instead of syrup. Oh, yum! And it was so filling, I didn't need dinner. Well, not much dinner. LOL

This jam will be featured in an ice cream recipe in June. Strawberries (at least in California) are in season for a long time. Lucky us! I adore them. And, for me, there's nothing better than finding a place for strawberries in every aspect of a meal.


Say cheese!

For the Grilled Cheese:

Ingredients:

4 slices bread
4 tablespoons butter
4 tablespoons cream cheese
4 tablespoons strawberry jam (see recipe below)
6-8 ounces Monterey Jack cheese (or your favorite white cheese)

Directions:

Butter each slice of bread on one side. Spread the cream cheese on the other side of the bread.  [Note: The cream cheese is on the inside of the sandwich; the butter side is the outside.]

To assemble: Top two slices of bread, cream cheese side up, with cheese. Spread with jam. Add more cheese. Set the other slice of bread on top of the sandwich and press slightly.

If cooking on a stovetop: Heat a large skillet over medium heat for about 2 minutes. Set the sandwiches on the skillet and cook for 4 minutes, until golden brown. Flip the sandwiches, using a spatula, and cook another 2-4 minutes. You can compress the sandwich with the spatula. Turn the sandwich one more time. Press down with the spatula, and remove from the pan. Let cool about 2-3 minutes, and serve.

If cooking on a panini or sandwich maker: Set the sandwich on the griddle and slowly lower the top. Cook for a total of 4 minutes. Remove from the griddle and let cool 2-3 minutes, then serve. Beware, the insides might ooze out the sides. If the lid is too heavy, you might want to consider resorting to the stovetop method.



For the Strawberry Jam:

Ingredients:

3 cups chopped strawberries
3 cups sugar
1/4 cup lemon juice

Directions:


Hull, rinse, and chop strawberries to small sizes. Measure 3 cups.


Mix strawberries, sugar, and lemon juice in 8-quart saucepan. Stir over low heat until the sugar is dissolved. Then raise the temperature and bring the mixture to a full boil. Pay attention because sugar CAN boil up and over the pot. Not fun! If necessary, spoon off the pink foam that rises to the top.


Boil, stirring occasionally, for about 20 minutes, until a candy thermometer reads 220 degrees.

Remove from heat. Cool and refrigerate.  




******************

Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Check out our website.

Days of Wine and Roquefort 
is out!
order here

Inherit the Word
  is out!
                                    order here

STIRRING THE PLOT is available for preorder: order here.


If you haven't done so, sign up for the mailing list 
so you can learn about upcoming events, releases, and contests!