The Hubby's Ultimate Grilled Cheese

Food Network magazine ran a feature about grilled cheese sandwiches earlier this year, and one version they listed was actually a grilled cheese and bacon sandwich using sourdough bread.

Well hey, since they threw bacon in there, we had to tried it. So we tried the recipe as printed. And then the hubby suggested a few changes. So we tried it again. And then the hubby suggested a few changes. (Recipe critique and improvement is his specialty.) And then we had ... the hubby's perfect grilled cheese. (Mine is the hubby's version, minus the dressing.) We should totally take this sandwich on the national grilled cheese competition circuit.

The Hubby's Ultimate Grilled Cheese
Makes 4 sandwiches

8 strips thick-cut bacon
2 tablespoons butter, plus more, as needed
8 slices sourdough bread
12 ounces shredded cheddar cheese
12 thin slices of tomato
4 tablespoons Thousand Island dressing
A few dashes of crushed red pepper flakes

1. Cook bacon until crisp, and drain on paper towels.

2. Heat butter in a skillet over medium heat. Add slice of bread and top with 3 ounces cheese, 2 strips bacon, and 3 tomato slices.

3. Spread 1 tablespoon dressing on a bread slice and sprinkle with crushed red pepper flakes. Press on top of the sandwich, dressing side down.

4. Cook until cheese melts and bread is golden, about 3-4 minutes per side.

5. Repeat for other sandwiches, adding more butter, as needed.

Broiled Italian Sandwiches

I work from home a few days a week, and now that we live in the same town where the hubby works, he comes home for lunch some days, as well. We've been cooking more, so we typically have a lot of leftovers, which I try to use creatively. (Chili omelet, anyone?)

But some days, I just get a hankering for something different, like a really good, hot sandwich. (Hence the idea for the recent pizza sandwiches.) Bread has been an obstacle for me, but I recently stumbled upon some lovely take 'n' bake ciabatta rolls. Along with some leftovers from the fridge, this sandwich was born.

Again, I apologize for the simplicity of this not-quite-a-recipe posting. But then I take back that apology, because this IS so simple and tasty. And it's just an idea -- swap out meats, cheeses, and veggies. Use your favorite dressing or none at all. Add some kettle chips or a cup of soup, and you've got a lunch to rival anything your local bistro or sandwich shop could serve.

I'm just guessing, of course. We don't have bistros in these parts.

Broiled Italian Sandwiches
Per sandwich (I have a hearty appetite, so I eat two):

Ciabatta roll
2-3 slices salami
1 slice fresh mozzarella cheese
1-2 thin slices tomato
Shredded lettuce
Italian dressing

1. Preheat broiler on low.

2. For each sandwich, slice your roll, place it on a baking sheet, and top bottom of roll with salami and cheese.

3. Get back to work. Preheating the oven takes far longer than the food prep here.

4. Broil sandwiches until cheese melts, about 3-4 minutes.

Stick close by, because broiled food can go from good to ugly in about 10 seconds. Like wingmen, you never, ever leave your broiler.

5. Remove sandwiches from oven, and top with tomatoes, lettuce, and a drizzle of dressing.

6. Add tops to rolls, and serve.

Pizza Sandwiches

The hubby and I frequent a locally owned sandwich shop that makes these chopped, griddled sandwiches that are fantastic. They cook the food -- a variety of toppings -- on a huge griddle, chopping the food as they go along. I think I've tried every variety of sandwich they offer, and I've never been disappointed. But my favorite is a pizza-style sandwich.

I was craving one of these the other day, but because the hubby and I no longer live in the bit cit-ay, I can't just run and get one very easily. But hey, it's a simple concept, so I figured I could try one at home using a cast-iron skillet and some basic pizza ingredients.

This is kind of a non-recipe recipe, because quantities vary so much according to personal tastes, the size of the rolls you're using, etc. But I have to say, I think my sandwich filling was even better than the sandwich shop's.

Unfortunately, my little coney rolls -- the closest bread I could find at my local grocery store -- couldn't compare to their crusty, chewy offering. Maybe that will be my next experiment!

Pizza Sandwiches
Makes 1 sandwich; amounts of ingredients vary, depending on size of rolls

Deli ham, chopped
Pepperoni, chopped
Green bell pepper, chopped
Mushrooms, chopped
Dried Italian seasoning
Pizza sauce
Crushed red pepper flakes
Sliced provolone or mozzarella
Crusty rolls

1. Heat a heavy skillet over medium to medium-high heat, and spray with cooking spray. (I prefer cast iron, so I can chop away without risking my pan's coating.) Add ham, pepperoni, and vegetables.

2. Saute until meat is starting to crisp, and vegetables are crisp-tender, about 3-4 minutes.

3. Sprinkle with Italian seasoning, and top with a few tablespoons of pizza sauce. Sprinkle with crushed red pepper flakes, and stir to combine. Shape mixture in a similar shape as your roll.

4. Top with cheese.

5. Cook until cheese starts to melt, about 30 seconds to 1 minute.

6. Top with halved roll, so that roll heats a bit over the mixture.

7. Using a spatula, scoop up the entire concoction, roll and all, so that mixture lands on the roll, cheese side down. Serve hot.

Open-Faced Italian Chicken Sandwiches

This super-quick, super-cheap, super-yummy dish shouldn't really count as a recipe, because it's so simple. And yet, it totally hits the spot. I saw the idea in a Betty Crocker cookbook, using turkey legs instead of chicken breasts, but I'm a white-meat kind of gal.

This chicken would make a great panini sandwich filling, as well. I think the key is garlic bread or Texas toast -- the garlicky flavor totally compliments the tomato sauce on the chicken.

And did I mention that you don't even have to thaw the chicken first? I throw my chicken breasts in straight from the freezer. The chicken is supposed to cook for eight hours, but who's gone for work for exactly eight hours? I figure that using frozen chicken helps keep it from overcooking while I'm gone. It's not that I'm lazy. Really.

Open-Faced Italian Chicken Sandwiches
Serves 4-6

2 whole boneless, skinless chicken breasts
1 6-oz. can Italian-style tomato paste
2 8-oz. cans Italian-style tomato sauce
½ c. water (more if needed)
½ tsp. dried Italian seasoning
Salt and pepper to taste
8 slices Texas toast, cooked according to package directions
2 c. shredded mozzarella cheese

1. Combine chicken, tomato paste, tomato sauce, water, and Italian seasoning in slow cooker. Cook on low 8 hours.

2. Remove chicken from slow cooker and shred meat with two forks. Return to slow cooker and season with salt and pepper. You can also add more water to keep the chicken saucy. (I like a saucy chicken.)

3. Serve chicken on hot Texas toast and top with cheese.

Shredded Pork Gyros

I'm a big fan of my slow cooker. And a big fan of shredded meat. And a big fan of any recipe that requires 5 minutes or less of preparation. This is a good recipe for me.

I recently saw a recipe for some Greek-style shredded pork, and while the recipe itself didn't speak to me, the idea did. So I threw together a few ingredients in the slow cooker one morning, and voila! Instant gyros. Well, after you toast the pita bread and chop a few veggies and slather on some hummus and yogurt. But really, those steps are optional.

On a side note, I don't typically put hummus on my gyros, but I had some in the fridge and decided to give it a try. I really, really liked it. The hummus and yogurt kind of combine to make a thicker, tangy, slightly more flavorful sauce. And to think, I might never have discovered this otherwise.

Texture-wise, this sort of reminded me of a soft taco. The hummus is kind of like the refried beans, the meat is tender and shredded, and it's topped with fresh veggies and yogurt (instead of sour cream.) In fact, if I handed expended all that energy with my 5 minutes of prep work in the morning, I'd have toasted up some homemade pita chips and served these up nacho style.

Shredded Pork Gyros
Serves 8-10

Pork
1 pork shoulder roast (about 2 1/2 lbs.)
1 1/2 Tbsp. lemon juice
1 1/s Tbsp. Greek seasoning
1 clove garlic, minced
Pinch of crushed red pepper flakes

Other
8-10 good-quality pita breads
Plain yogurt, preferably Greek-style
Hummus (I prefer roasted red pepper)
Chopped cucumber
Chopped tomato

1. Place pork shoulder in slow cooker and top with lemon juice, Greek seasoning, garlic, and crushed red pepper flakes.

2. Cover and cook on low 8-10 hours, or until pork is tender.

3. Remove pork from slow cooker and shred with two forks. Return meat to slow cooker and combine with juices.

4. Toast pita breads in a hot pan quickly on both sides. Add a layer of hummus, and top with pork, cucumber, tomato, and yogurt.

Cajun Cornmeal Fried Chicken -- and awards!

I don't usually fry foods at home, but I was so hungry for a chicken sandwich lately, and we haven't made it out to eat in a while because everyone in the house has been sick with something. So I recently made these fried chicken sandwiches for supper (a version of a Food Network recipe), in the hopes that they would feed my craving. These chicken filets are nice and tender, and the cornmeal makes for a bit of a lighter breading.

The sandwiches were very good, although I have to admit, I didn't notice a huge difference between these sandwiches and the oven-fried chicken sandwiches that I make. So those are a good lower-fat alternative. (Just dump some Cajun seasoning into that breading mixture.)

Because I already had some oil heated, I decided to try my hand at some last-minute homemade onion rings to go with the sandwiches. I make good onion rings (first time's a charm!). Next time I'll pay attention to what I did, because those were darn good.

And also, some awards! The first is from Geri at Heart N Soul Cooking, which is one of my new favorite blogs to read. (I love blogs where I actually want to make the food that I read about.)

I'm supposed to share seven things about myself that I haven't shared yet. Which is tough, because I share. I share a lot. But here goes:

1. I know all the words to almost every Queen or Guess Who song that was ever released.
2. I had long hair in high school, until it got caught in the vacuum cleaner. I haven't been able to take the risk again.
3. When I was in elementary school and junior high, I didn't like cereal for breakfast. Instead, I'd fix myself a huge plate of spaghetti, or maybe a couple of hot roast beef sandwiches with gravy. Just to get me through 'til lunch.
4. The hubby and I have an entire large closet packed with comic books. And between the two of us, we've read them all.
5. I'm terrified of dolls, the circus, and anyone wearing a mask. Oh, and Tim Burton movies.
6. I have a lot of random health issues, such as narcolepsy and hypoglycemia, and I don't lways stay conscious when I should. Also, I'm legally deaf, which most people don't realize, so they usually just think I'm either rude or not paying attention. (Although sometimes that IS the case.)
7. I love convenience store hot dogs. Doesn't matter how long they've been sitting there. They're perfect with a side of chips and some jerky.

I would like to pass this award on to the following bloggers (and I apologize if this award is a repeat to anyone, but it's tough to keep track):

• Dining With Debbie
• Hey what's for dinner Mom?
• Karen Cooks
• Me and My Pink Mixer
• Pig Pig's Corner
• RecipeAddict
• Spryte's Place

The second award is from Sophie at Sophie's Foodiefiles, a longtime favorite of mine.

(And Sophie, you might need to help me out with the translation. The Internet is being unusually unhelpful with this matter.) I'd like to pass this on to the following bloggers, who seem to teach me a lot about new foods and how to use them:

• Accountants can cook?
• Luigi's Tastes of Italy
• My Tasty Treasures
• My Year on the Grill
• Souffle Bombay
• Tami's Kitchen Table Talk
• Une Gamine dans la Cuisine

Thanks again to both Geri and Sophie!

Cajun Cornmeal Fried Chicken
Serves 4

1 1/2 c. flour, divided
1 c. yellow cornmeal
2 Tbsp. Cajun spice mix
1/2 tsp. kosher salt
1 1/2 c. low-fat buttermilk
1/2-1 tsp. hot sauce
4 boneless, skinless chicken breast halves
1/3 to 1/2 c. oil, for frying

1. Preheat the oven 350 degrees.

2. In a medium bowl, whisk 1/2 c. flour with the cornmeal, Cajun spice, and salt. Place in a shallow dish. Put the remaining 1 c. flour and buttermilk each in a shallow dish. Season the buttermilk with hot sauce, to taste.

3. Use a meat mallet or rolling pin to pound out the chicken breasts to uniform thickness. (I actually just cut mine in half because it was nap time.) Pat the chicken breasts dry and season with salt.

4. Lightly coat each piece of chicken in flour and shake off any excess. Dip them in the buttermilk, and then dredge them in the cornmeal mixture. Shake off any excess coating.

5. Heat a large cast iron skillet over medium heat with about 1/2" of oil. Add the chicken and cook, until golden brown, about 3 to 4 minutes on each side.

6. Place the chicken on a rack over a baking pan and bake until firm to the touch, about 15 minutes. Season with salt to taste, and serve immediately.

Gaucho Steak Sandwiches

I've been very hungry for steak lately, and thought these steak sandwiches would be a fun treat for the hubby and I to try. This is a slightly modified version of a Rachael Ray recipe; I decided not to involve the oven and not to drench the steak in the chimichurri sauce. I also used my own favorite cheese, and I halved the recipe -- although both the hubby and I agree that this would easily still feed four people.

If you've never tried chimichurri, it's an Argentinean condiment that's sort of like a dressing, but that is typically used as a sauce or marinade. The basic components are parsley, garlic, vinegar, oil, and chiles of some sort, although I've seen dozens of versions. Chimichurri is sometimes referred to as "gaucho," which is also the term for a South American cowboy.

Chimichurri is designed to complement beef because, well, Argentineans like their beef. They eat more of it than anyone else in the world. The Pampas, which are low-lying grasslands, are excellent grazing lands for beef cattle.

I included that last part just to prove that I was listening in my eleventh-grade history and geography class. Thank you.

Gaucho Steak Sandwiches
Serves 4

1/2 c. lightly packed flat-leaf parsley
3 garlic cloves
1/2 jalapeño pepper, seeded and roughly chopped
1/4 tsp. crushed red pepper flakes
Juice of 1 lime
2 1/2 Tbsp. red wine vinegar
1/2 c. plus 1/2 Tbsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1/2 small red onion, thinly sliced and chopped
2 plum tomatoes, chopped
1 1/4 lb. sirloin or other steak
Steak seasoning
4 sub-style sandwich rolls, split
4 oz. whole-milk mozzarella, shredded

1. In a food processor, pulse the parsley, garlic, and jalapeño a few times, until the mixture is finely chopped. Add the red pepper flakes, lime juice, vinegar, 1/2 cup olive oil, salt, and pepper. Process until combined.

2. Pour half the sauce in a bowl and add the sliced red onion and tomato wedges. (Save the remaining sauce for passing at the table.)

3. Heat a large, preferably cast-iron skillet over medium-high heat. Season steak with steak seasoning. Add the remaining ½ Tbsp. olive oil to the pan. Cook the steak 5-10 minutes per side, and then let rest for at least 5 minutes. Thinly slice steak across the grain.

4. Heat a nonstick skillet to medium heat. For each sandwich, add one-fourth the steak, and pour some of the tomato and onion mixture over the top. Cook until steak is heated through.

5. Put steak mixture on a split roll, and top with one-fourth of the cheese.

Great Grain Burgers

The hubby and I had a relatively lazy week. We cooked some old favorites, dined a lot on the leftovers, and took it easy. This was mainly my doing. With the combination of third-trimester pregnancy and narcolepsy, I lacking a bit in the energy department these days. My usual routine is to come home from work, play with the puppies, eat supper, take a nap, and then get ready for bed.

Oh, and the untreated allergies make me a very noisy sleeper. The hubby has dubbed me Captain Snort 'n' Sleep. (I think he's making that up.)

We've made up for our lazy week with a busy weekend, including my family's annual birthday celebration. We're all July birthdays. Mine is toward the beginning of the month, so I always get a birthday party of my very own. My mom's, dad's, and brother's fall within a cluster, so we typically celebrate those together. (Although I'm more than willing to eat cake every two days, mind you.)

My family came for supper last night, and we tried to make food to please everyone. That meant charcoal-grilled burgers, baked beans, and potatoes for most of us, and a grilled veggie salad and some veggie burgers for my mom. (She's not a vegetarian; she just likes her some veggies.)

Mom saw this recipe in a Taste of Home cookbook a few months ago and kept oohing and aahing over the picture. I offered to make it for her for Mother's Day, but she suggested I try making it sometime when I was messing up my own kitchen. So this worked out perfectly.

The burgers are a bit difficult to handle -- it's more like making mashed potato cakes than a burger -- and I found that it was easiest to form them into balls and smash them with a spatula in the pan. But apparently they tasted great; Mom had one for supper, then ate dessert, then had another burger. (Even the hubby ate one.) And Mom generously offered to take the leftovers home with her.

Great Grain Burgers
Makes 12

1/2 c. uncooked brown rice
1/2 c. uncooked bulgur
1 Tbsp. salt-free seasoning blend
1 tsp. poultry seasoning
2 c. water
2 c. finely chopped fresh mushrooms
3/4 c. old-fashioned oats
1 c. shredded mozzarella cheese
1/4 c. shredded cheddar or Colby cheese
1/3 c. finely chopped onion
1/2 c. fat-free cottage cheese
1/4 c. egg substitute or egg white
2 Tbsp. minced fresh parsley
1 tsp. salt
1/2 tsp. dried basil
1/8 tsp. celery seed
3 tsp. canola oil, divided
Rolls, for serving

1. In a small saucepan, combine rice, bulgur, water, salt-free seasoning, and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer 30 minutes, or until tender. Remove from heat and cool completely. Refrigerate.

2. In a large bowl, combine mushrooms, oats, cheeses, and onion.

3. In a blender or food processor, puree cottage cheese and egg substitute until smooth.

4. Add cottage cheese mixture to the mushroom mixture. Stir in parsley, salt, basil, celery seed, and rice mixture.

5. Shape 1/2-cupfuls into balls, or patties, if you're more competent than I am.

6. In a large nonstick skillet, heat 1 tsp. oil over medium-high heat. Cook four patties at a time for about 5 minutes on each side, until crispy. Repeat with remaining patties and oil.

I'm not so good at "perfectly round." Trust me, they still tasted great.

P.S. Know the best part about having my mother over for supper? She helps clean up afterward. And I don't just mean dishes. I mean that she scrubbed my stove. And my cupboards. And my floor. And my GARBAGE CAN. Yes, really.

Beer-Marinated Steak Sandwiches

The hubby and I both love a good steak sammich, and the marinade for this recipe has been tempting me since the first time I saw it in a Better Homes and Gardens cookbook. It's a combination of dark beer, steak sauce, garlic, mustard, yadda, yadda, yadda. Lots of good stuff. AND topped with smoked cheese.

I ran home during lunch today to throw this together, and I couldn't get over how fabulous the marinade smelled. I assume the flavor can differ greatly, depending on which type of steak sauce you use. The hubby and I have always been A-1 types (Bold & Spicy, although I used regular A-1 because a half-cup of Bold & Spicy did indeed seem rather bold). The taste of the steak sauce really came through, so be sure to use one of your favorites.

For the beer, I used an imported stout, which I also managed to spray all over myself when I first opened it.

Ain't nothin' classier than a visibly pregnant woman who comes back from lunch reeking of strong beer.

All in all the hubby and I were very impressed with these sandwiches (although we'll choose a chewier bread next time). They taste like something you'd get in a pub, alongside a nice, cold brew.

Suggested pairings: Coke Zero, cran-apple juice. We're currently a dry household. Baby doesn't like cold brews.

Beer-Marinated Steak Sandwiches
Serves 4

Marinade
3/4 c. stout (dark beer)
1/2 c. steak sauce
2 Tbsp. stone-ground mustard
1 Tbsp. Worcestershire sauce
2 cloves garlic, minced
1 tsp. cracked black pepper
Several dashes hot pepper sauce

1 1/4 lbs. steak
1 medium onion, thinly sliced and separated into rings
1 green bell pepper, cut in thin strips
4 chewy rolls
4 oz. thinly sliced smoked cheddar cheese

1. Combine marinade ingredients in a bowl. Set aside 2 Tbsp. and reserve in refrigerator.

2. Trim fat from steaks and score both sides in a diagonal pattern.

This means to make shallow cuts across the surface of the meat, so the marinade gets in there better. Basically, cut lines about 1" apart across the steak, and then back again in the other direction.

3. Pour marinade over steak and let sit, refrigerated, 4-8 hours.

4. Grill steak to desired doneness, about 10-20 minutes. Let sit about five minutes before slicing into thin strips.

5. Meanwhile, cook onions and peppers over medium-high heat in a non-stick skillet. When peppers soften and onions begin to caramelize, add reserved marinade. Cook 1-2 minutes longer.

The recipe said to grill these in foil packets, but I don't have much luck with foil packets. I burn that which I cannot see.

6. Slice rolls, and add steak, veggies, and cheese.

7. Fervently wish sandwiches were easier to photograph because man, this doesn't do it justice. But I was too hungry to keep trying.

Roasted Potato and Black Bean Quesadillas

The hubby and I have had a lovely three-day weekend, the first day of which was spent shopping. Yes, the hubby drove his pregnant wife and his mother-in-law to the Cities, patiently complying with our requests for rest stops and coffee and food stops and just a few more minutes of looking at purses for my mother, please. He's a saint.

For those who aren't familiar, the Cities is the Minneapolis-St. Paul area. When we eastern-NoDak types are looking for some excitement, we head to the Cities. When we're looking for relaxation, we head to the lakes. It's best to remain vague and noncommittal.

We had a productive shopping trip. Our yet-to-be born baby is the proud owner of several new superhero t-shirts. And a pair of blue sneakers. And not much else.

Yesterday was a cool and rainy day, so we spent the time indoors, cleaning the house, resting our sore shopping toes, and making red chileatole soup. Instead of sammiches, we made some roasted potato and black bean quesadillas, which is another quesadilla recipe that I've been making for years.

The recipe is a Betty Crocker, I believe, and incredibly simple to make because it starts with precooked, frozen potatoes. You can buy any frozen roasted potatoes, preferably with garlic (but if not, throw in a bit of minced garlic). I have problems finding my favorite brand, which is Green Giant roasted garlic potatoes with herbs, but I've substituted other varieties without issue.

Roasted Potato and Black Bean Quesadillas
Serves 8

9 oz. frozen roasted garlic potatoes
1 15-oz. can black beans, rinsed and drained
1/3 c. finely diced onion
1 4-oz. can diced green chilies
8 8-10" tortillas
2 c. shredded cheddar cheese
2 c. shredded Monterey Jack cheese
Salsa, for dipping
Sour cream (optional)

1. Microwave potatoes according to package directions. If your package doesn't recommend microwaving (like mine), do it anyway in a covered dish for 3-4 minutes. Rebellion never felt so good.

2. Put potatoes and beans in a food processor and puree until nearly smooth. Add onions and chilies and mix until combined.

It ain't pretty. Yet.

3. Heat a skillet over medium heat. On half of each tortilla, spread about 1/3 c. of the potato mixture and 1/4 c. of each of the cheese.

4. Fold tortilla over and cook in a dry skillet about 3-4 minutes on each side. Cut into wedges and serve with salsa and sour cream. Or soup. Or both.

Smoked Turkey, Bacon, and Pepperjack Paninis

This is quick not-quite-recipe/recipe-sort of idea, but it's been a busy day. Even though I had the day off, I've had a lot of appointments, company, shopping, and pies.

More on the pies later. They're still in the oven.

I picked up some good, chewy bread at the store this morning, so supper tonight was sammiches for the hubby and a panini for me. This is one of my favorite panini combinations of all time (and I'll put anything in a panini). I used to order something similar to this at a sandwich spot called 25th Street Market before it closed, and this sandwich was the reason I bought a panini maker. I missed them.

It's a super-quick weeknight meal, so you eat and bake more pies. You should always find time for pie.

Smoked Turkey, Bacon, and Pepperjack Paninis
Makes 1 panini

6-8 loaf good, chewy bread
Butter
Dried Italian seasoning
2-3 oz. deli smoked turkey
3 slices cooked bacon
1-2 slices pepperjack cheese

1. Preheat a panini grill or heavy skillet.

2. Slice bread in half horizontally. Butter the outsides of the bread and sprinkle with Italian seasoning.

3. Lay bottom bread in panini maker, and top with turkey, bacon, and cheese. Add top half of bread.

4. Cook using panini maker (or place a weighted skillet on the sandwich in the frying pan). Cook until golden brown and crispy, and cheese is melted.

Chile, Cheese, and Bacon Quesadillas

I still consider myself a relative newcomer to this whole blogging thing, and I really enjoy getting new visitors to my blog. I feel like I've been operating in a bubble, because I'm just now starting to learn more about the vast community of food bloggers out there.

And I just wanted to say a quick thank you to those of you who take the time to read my rambling thoughts and leave kind comments (and give me awards, like girlichef!). I can't wait to read more of your own blogs. I'm already sucked in to so many of the recipes with their purty pictures.

Speaking of awards -- again, bubble -- do I pass those on to others? Anybody know? Bueller? Bueller? I eagerly await instructions.

In the meantime, quesadillas! I love them, and I fill them with everything, from my favorite I'm-home-sick-with-a-cold quesadillas (chicken, pepperjack, chile, and lime) to pizza quesadillas (pepperoni, cheese, and Italian seasoning, dipped in pizza sauce).

I also like stumbling upon more unique cominations. The hubby's favorite is a roasted potato and black bean concoction, which I almost made tonight, until he told me he's anti-quesadilla these days. (I think it's sympathy food aversions. He's very sweet.) So I made one of my favorite quesadillas, instead.

I found the idea for this recipe when I first started cooking, and it was either from Pillsbury or Betty Crocker, which was all I was brave enough to attempt at the time. And I've served these at countless parties since. You can't go wrong with quesadillas for a crowd, and if they've got bacon in them, all the better.

Note that I've always cooked my quesadillas in a dry skillet, sans fat, and I've never had a problem getting them cooked to perfection (it seems like an easy way to cut out some fat). But if you prefer to cook them in some oil or spread butter on the outsides, be my guest.

Chile, Cheese, and Bacon Quesadillas
Serves 4

4 8-9" flour tortillas
8 slices bacon, cooked until crisp
1 4-oz. can chopped green chiles
1 2.25-oz can sliced black olives
2 c. sharp cheddar cheese
Salsa, for dipping (optional)

1. Preheat a dry, nonstick skillet over medium-high heat.

2. Lay tortillas flat on a work surface. Top half of each tortilla with strips of bacon, crumbled, some green chiles and black olives (to taste), and about 1/2 c. cheese.

3. Fold tortillas over. Cook about 2-3 minutes on each side, or until golden and crispy.

4. Slice into wedges before serving.

Pizza Burgers

After the hubby and I visited my family this weekend, we went on to see my mother-in-law at her hobby ranch. It was a beautiful weekend, and we spent quite a bit of time outside. The hubby tilled my mother-in-law's garden. (We're still getting frosts here, so it's a been too risky to plant yet.)

I was slightly less productive. I supervised the burn barrel -- wind-free weekends are at a premium on the prairie -- and played with the horses. And then napped while the hubby made pizza for supper.

We each have our talents.

The next day, my sister-in-law was visiting, as well, and we decided to kick off the summer with some pizza burgers. This is a Rachael Ray recipe that I've been making for several years, and the hubby's family has always really liked them. (I offered to make them for my family once. My dad said they "sound like a waste of a good burger." Very well, then.)

Hamburger is mixed with pepperoni, a bit of tomato paste, and some seasonings, and then topped with cheese and pizza sauce. They're kind of an old-school favorite, like something you'd order from a drive-in.

Pizza Burgers
Serves 4

1 lb. ground beef (preferably 85% lean)
2 Tbsp. tomato paste
1/4 lb. chopped pepperoni
2 cloves garlic, minced
1/2 tsp. dried oregano
Salt and pepper
Grill seasoning (preferably Montreal Steak Seasoning by McCormick)
4 slices mozzarella or provolone (or shredded equivalent)
4 hamburger buns
Pizza sauce, for topping

1. In a large bowl, combine hamburger, tomato paste, pepperoni, garlic, oregano, salt, and pepper.

We made a double-batch. I'm eating for two.

2. Using your hands, combine the mixture until ingredients are well distributed. (This is a bit messy, like mixing a meatloaf). Form mixture into four patties.

As always with burgers, make a small hole in the middle so the center of your burger doesn't get taller than the rest.

3. Grill burgers over medium to medium-high heat. Sprinkle with grill seasoning.

The hubby is the best griller ever. These are picture-perfect.

4. Cook until burgers are at desired level of doneness, adding cheese for the last minute (about 10 minutes, total).

5. Meanwhile, heat your pizza sauce. And toast your buns, for good measure.

We typically use Stop-N-Go buns for our burgers, because they're fresh and soft and squishy. Aside from the hubby's, they're the best buns in town.

6. Serve burgers on toasted buns and top with pizza sauce. Don't forget your napkin.

Dave's Feta Burgers

Spring has finally arrived on the prairie. My rhubarb is growing (yay!). And so is our lawn. Because we get more snow in our yard than anyone else on the block, we had a tall field of prairie grass by the time the snow melted and dried up. So the hubby and I spent some time this weekend cleaning up the yard, mowing, and dragging out some patio furniture.

And then, the hubby broke out the Weber grill and invited my sisters-in-law and brother-in-law for supper. Because we were rushing off to a movie right afterward, we wanted to serve something simple but yummy. And the hubby has been craving feta burgers all winter.

We got this recipe from our pal Dave, and it's something that he and his and wife Sarah served us last year. The hubby absolutely loved them. This is Dave's modified version of an Atkin's recipe -- although we eat them 'cause they're yummy, not because we're low-carb types. Obviously.

Dave's Feta Burgers
Serves 3-4

1 lb. 85% lean ground beef
1 green onion, chopped
1/2 c. chopped fresh spinach
1/4 c. chopped tomato
1 4-oz carton tomato and basil feta crumbles
1/2 tsp. salt
1/2 tsp. pepper

1. Combine all ingredients in a large bowl, and form 3 or 4 patties (depending on how big you like your burgers).

And a tip, which I first learned from Dave: always leave a little hole in the middle of your patties. That will fill in as the burgers cook, but the burgers won't become peaked in the middle.

2. Grill over medium heat to desired doneness.

3. Attempt to get a picture in the melee that ensues when we're all trying to eat and rush off.

4. Try to catch the hubby mid-bite.

5. Give up and go to the movie.

Grilled Chicken Shawarma

I woke up this morning hungry for actual food. Not just some weird combination, like granola bars and celery. Or my orange foods, which have been my staples as of late (navel oranges, baby carrots, Cheetos, and Frosted Mini-Wheats – the ones in the orange box). But an honest to God, actual meal with meat and vegetables.

Except any sort of cooked green vegetable. O spinach, why hast thou forsaken me? We were having supper with our friends Jay and Donna the other night, and the hubby had some sort of ravioli with spinach and asparagus. I almost moved to another table. This blog is now spinach- and asparagus-free for the foreseeable future.

So back to the shawarma. I had some chicken thawed in the fridge this morning, and in about 10 minutes I had it sliced and marinating in a tangy, slightly spicy yogurt sauce, ready to be thrown on the grill or in the broiler when I got home from work. And by the time the hubby arrived home, a lovely meal would be awaiting him and we could enjoy our meal while watching some basketball. (Yes, I’m a romantic.)

This was a good plan. Except that I couldn’t get the grill started. (There are like three tricks to doing so.) I got rusty in the grilling off-season. So when the hubby got home, there was a cutting board full of raw veggies awaiting him, some raw chicken on the grill, and a stomping-mad wife determined to go find a new grill RIGHT NOW.

The hubby is so sweet. He fixed the grill, waited patiently for supper, told me the shawarma was very good, and then did the dishes and cleaned my kitchen.

And now, he’s cleaning my bathroom. While I watch basketball. I'm swooning.

Grilled Chicken Shawarma
Makes 8 sandwiches

Marinade
1 c. plain yogurt (I use fat-free)
2 Tbsp. lemon juice
½ tsp. Tabasco sauce
1 Tbsp. white vinegar
4 cloves garlic, minced
1 Tbsp. finely minced onion
½ tsp. crushed red pepper flakes
Dash of ground nutmeg
½ tsp. black pepper
¼ tsp. salt

2 lbs. boneless, skinless chicken breast, thinly sliced
8 pita breads
½ c. plain yogurt
1 onion, thinly sliced
1 tomato, thinly sliced
1 cucumber, peeled and thinly sliced

1. Combine marinade ingredients in a bowl or resealable bag. Add chicken. Refrigerate 8 hours or overnight.

2. Remove chicken from marinade and grill in grill pan over medium-high heat (or broil) about 8-10 minutes, or until chicken is cooked through.

3. Get all your veggies laid out for piling.

4. Heat pita bread on both sides on grill or in a dry frying pan on the stovetop over medium-high heat. You just want the bread to warm through and get slightly toasty.

About the pita bread: Buy the good stuff. I’ve said before, but it’s important. My local supermarket carries a brand called Pita Bakery that I’m obsessed with. Find some pitas that obsess you, too.

5. Spread about 1 Tbsp. yogurt on the pita, and top with veggies and chicken.

Beef Gyros

I love a good gyro, and unfortunately, they seem to be quite difficult to find. The hubby and I started making these several years ago, and we think they top almost any gyro you can find in a restaurant.

Lamb isn’t really my thing, so we marinated steak in a simple mixture of red wine, olive oil, garlic, and oregano. It’s very simple to toss together the night before, and makes for a very easy weeknight meal.

Although the flavor of the beef is important, to me, the quality of the pita bread can make or break your gyro. Definitely don’t use pita pockets, and try to find some nice, soft pita bread. Toast it quickly in a hot pan on both sides, and you’ll never go back to that tough, chewy bread.

Beef Gyros
Serves 4 (2 gyros per person)

1 lb. steak (such as sirloin), thinly sliced
½ c red wine
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. dried oregano
1 tsp. salt
¼ tsp. pepper
1 Tbsp. butter
8 pita bread rounds (not pita pockets)
2 c. chopped lettuce
2 tomatoes, chopped
1 c. plain yogurt (low-fat or fat-free work here, too)
½ cucumber, peeled and chopped
Salt and pepper to taste

1. Put steak in a zip-top bag. Combine wine, olive oil, garlic, oregano, salt, and pepper, and pour mixture over beef. Refrigerate and marinated at least four hours, preferably overnight.

2. Heat a skillet over medium to medium-high heat. Melt butter, and add beef mixture. Cook stirring occasionally, until beef is cooked through and sauce is mostly evaporated (about 10-15 minutes.)

3. Meanwhile, combine yogurt, cucumber, salt, and pepper. (You can also add lemon, garlic, mint, or anything your little heart desires; I kept it basic here.)

4. Toast pita breads in a hot pan, about 30 seconds on each side.

5. Top pitas with beef, lettuce, tomato, and yogurt sauce.