Fried "Grilled" Cheese

The last week or so in Houston has been pretty cold. I like cold weather clothes, but I hate being cold...so I've been pretty conflicted.

One day last week when I probably should have been studying, I was instead watching Food Network.  It was some type of Anne Burrell show and she got me when I heard her say Fried Grilled Cheese.

Fried. Grilled. Cheese.

I'm still in shock at how delicious that sounds.  I told my boyfriend that I wanted to make it and he told me I'm ridiculous...but I made them anyways.  And he loved it. 

This is your basic grilled cheese sandwich, but instead of just slapping on some butter and then pan frying it, you literally fry it.  But after you treat your bread slices like french toast. 

It's heaven.  And because of the cold weather I mentioned, I decided I also needed a tomato bisque to go with it.  This is my new favorite meal!

That's 3 slices of cheese (above), versus two slices of cheese (below).  Hint: go with the three slices of cheese! Trust me.

I used my loaf recipe from earlier this week.  I feel encouraged to make a loaf of bread at least once a week so that I can always have this bread and these sandwiches on hand. 

Here are some tips: 

1. I used block cheese that I cut slices off of - partially because it's cheaper, and partially because it's easier to control. 

2. I also learned through trial and (I'm not counting it as because they still tasted good) error, that it's better to fry them for about 20-30 seconds and check them then to just let it go and fry and crisp them. Granted, if you like yours super crispy and kind of brown, then you'll want to fry for longer.

3. Have a plate with a napkin on it ready for when the frying is done to absorb any extra grease.

4. Tongs are amazing. and also the tooth picks. without the tooth picks, the top crust floats on it's own. Learn from my mistakes.

5. I liked using a pot because the grease didn't pop at me as much.

Gather -

plate with a double napkin layer

wooden spoon

tongs

two toothpicks per sandwich

~2T butter melted in a bowl

a handful of Namaste Foods Perfect Flour Blend in a separate bowl

two slices of bread

block of cheese - I used colby jack

vegetable oil

1. pour your oil into your pot/pan and begin heating at about medium high - I poured enough to be about 1/4" - 1/2" so that the lower slice of bread is mostly submerged in the oil.

2. take one slice of bread and coat both sides with flour.

3. from your block of cheese, cut 3 slices of cheese, about 1/4" thick. 

4. take the same slice and coat both sides with butter, then place sliced cheese on top

5. take your second slice of bread and coat with flour, then with butter.

6. make your sandwich and put two toothpicks at opposite corners of the bread slices.

7. check your oil - place the bottom of the wooden spoon handle in the oil. if it boils, your oil is hot enough! 

8. take your tongs and ever so lightly place your sandwich in the oil. it will immediately begin to boil and sizzle and make your mouth water (if it's not already).

9. after about 30-45 seconds, depending on your preference of doneness, take out the toothpicks and flip the sandwich over.

10. place toothpicks back in if you want - I did this, but I'm not positive it's absolutely necessary. can't hurt to do it anyways.

11. once done, place on your napkin/plate, then flip over to absorb the other side's oil.

12. place on serving plate and enjoy!

Fun Fact: my boyfriend said if he wondered if he loved me before, he would know for sure that he does now.

Let me know how it goes for you below!

I Loaf U

One of the things I crave the most is a sandwich.  You name it, and I want it.  Sometimes, it's even the ones that I've never liked before, but the fact that it's wedged between two slices of bread...winning.

Thank you, Pinterest

I've experimented with several of the box options but my favorite loaf has been Namaste Foods Perfect Flour Blend.  More importantly, it's also been my boyfriend's favorite loaf (who is not gluten frustrated).

Namaste Foods Perfect Flour Blend has been great for cupcakes, breads, cakes, cobbler...I'm currently manipulating a gumbo recipe.

I really like this flour.  I know this because I've been using it since an old roomie mailed it to me as a gift she found at Home Goods, over a year ago.  Side note: she's one of my favorites.

Pros: It's on the cheaper end of the gluten-free flour pricing spectrum, which is always an added bonus.  Pricing is competitive amongst the internet, so no fears if you don't have a Home Goods around you! AND The diversity...I mean, don't those anniversary cupcakes just look delightfully normal?

They were better than normal, fyi. best. cupcakes. ever. (the heath bar and ganache helped)

Con: (notice I only have one) My gumbo recipe is a bit on the blonde side, and extra thick when at room temperature.  Not really an issue to me, though, because it still tastes really good.

Convinced? Cool. Get it here.

As for the recipe I use...

Gather -

3 1/2 Cups Namaste Foods Perfect Flour Blend

1 1/2 cups milk

3 eggs (room temperature)

1 T cider vinegar (apple cider vinegar totally works)

2 T oil (vegetable is what I generally have on hand)

2 T honey

1/2 Cup cornstarch

2 t salt

1 T rapid rise yeast

1/4 C warm water

Steps - 

1. Mix yeast in warm water and let sit for 5 minutes.

2. Warm the milk (I've used the microwave - about 30-40 seconds)

3. While that's in the microwave, beat room temp eggs in stand mixer.

4. Add milk, oil, honey, and vinegar to stand mixer.

5. Add yeast mixture.

6. Add dry ingredients to stand mixer.  I usually add some, beat it, add some more, etc.  Once all the dry ingredients are added, scrape bowl and mix again (do this a couple times until no fluid is resting at bottom of bowl).

7. Grease metal loaf pan, pour dough into pan.

8. Cover loosely with sprayed plastic wrap and let rise for about an hour in a warm place.  (30 minutes will work, but the final product is lighter if you let it rise closer to an hour)

9. Preheat oven to 350F.

10. Remove plastic wrap and bake for 30 minutes.

11. Cover with tin foil to protect the top of the loaf, and bake for another 35-40 minutes.  *bake for 35, check if dough is done using a toothpick/knife, continue baking at 5 minute increments as necessary*

12. Let cool on a rack before slicing. <-- really difficult, but worth the wait.

I hope you enjoy it! 

Check back later this week for my Fried "Grilled" Cheese recipe.

Quick Fix...Chocolate Chip Cookies

Break and bake cookies? Pass. 

While break and bake cookies' purpose is convenience, the amount of them that I would consume in one sitting is absurd.  Pay no mind to the fact that my body can literally NOT digest them. 

Within minutes I am literally in an obscene amount of abdominal pain.

But that's not why I'm writing this post.

I have found an even easier quick-fix! One that doesn't break the bank, or your tummy.

Don't believe me? Keep scrolling.

Meet Udi's Gluten Free Soft & Chewy Chocolate Chip Cookies.

here

Kept in the freezer section, these babies are appropriately named once popped in the microwave.  I am not a fan of them at room temp. They remind me of Chips Ahoy!, which I really have never been a fan of (please don't judge me). But, if you're into that...that's an option, too!

The ones that I don't eat remain in this convenient little container in my freezer.

Fun fact: this container is also remarkably sturdy. 

So when I want a little sweetness but also to contain myself, these babies are my go-to!

Steps: 1. open top of container.

2. on a paper towel, place desired number of cookies.

3. microwave for 20-30 seconds.

4. Enjoy :)

**Also, try Udi's Brownie Bites!! Another personal favorite.

Thank you!

"A time to love, and a time to hate; a time of war, and a time of peace."

                       - Ecclesiastes 3:8 

Thank you, Veterans!  

"Today, I am full of life
I am open to so many possibilities.
So many dreams I never dared to dream.
Today, I am brave enough.
And I am free."
-Unknown

Your dedication and bravery does not go unnoticed. 

Zucchini "fries"

I drove to Corpus again this weekend, and let me just say...'twas a blast!

Our Sundays normally consist of football and honestly, our Saturdays normally do, too.  But this particular Sunday stands out because I made zucchini "fries".  

Let me rewind a little...since being forced to eat better, I've really tried to make an effort for my boyfriend and I to eat healthier things. I didn't want it to be that we removed gluten foods, but that we  added healthy foods, too. Somewhere in my brain I figured swapping food items would make the transition easier.  Not entirely true, but hey, I'm trying.

So that's where the zucchini "fries" come in.

Paired with copy-cat chick fil a nuggets anything, these "fries" are delicious. 

Not many ingredients + easy to make = perfect Game Day munchies.  AND finding a convenient gluten-free bread crumb has opened up sooo many cooking options - I'm already thinking chicken/eggplant parmesan.

Back to the "fries"...On a day when I'm in Houston, I usually make my own bread crumbs because I keep a loaf of gluten-free sandwich bread in my freezer.  This weekend I was in Corpus (not at my house), we were already grocery shopping, and I was contemplating my test the next day, so time was of the essence...

BOOM. I used Schär's gluten-free bread crumbs.  The fries were baked at 425F for about 25 minutes.  They came out crispy, and yummy, and golden...just like I would have expected "normal" bread crumbs to be.

found at grocery stores, here, or here

Here's what I did: (heat oven to 425 while preparing)

1. In a bowl, combine one egg white and about a cup of milk - I eye-balled it.  This concoction is to dip the zucchini in so it doesn't need to be precisely measured.

2. Wash and dry your zucchinis - I used 3 for two people. *side note: we also had tater tots and nuggets, so keep that in mind when deciding how many*  On a cutting board, slice the ends of your zucchini off, then split in half.  For each half, I cut them into quarters, lengthwise.

3. In a plastic, sealable bag - add about 1/2 c. of Schär Bread Crumbs + about 1/2 c. of Parmesan cheese (nothing special, can be the canister that you use for topping italian dishes)

4. On a baking sheet, spray with oil to keep "fries" from sticking - I used coconut oil.

5. Place a handful of zucchini "fries"in egg/milk mixture, then drop in plastic bag.  Shake vigorously. *If you are dancing while shaking, you're doing it right.*  

6. Place shook? danced? shaken "fries"onto baking sheet, as separated as possible.  Repeat steps 5 and 6 until all "fries" have been placed on baking sheet.

7. Sprinkle salt on 'em, then bake for 20-25 minutes.

8. Once time is up, flip over and bake about another 5 minutes; if you don't want them that healthy, sprinkle some more salt for this side.  *we like ours with the zucchini fully cooked, and the outside just a tiny bit crunchy.  for crunchier "fries", bake for total longer time*

9. Eat 'em up plain, or with the dip of your choice!

Hope you enjoy! We sure did :)

What are some other ways you plan to use Schär gluten-free bread crumbs? I'd love to hear your ideas below!

High Five for Friday!

Happy Friday!

Hopefully you've had a great week! Below are my top 5 things I enjoyed this week :) 

5. Last week is over. Y'all. I cannot put into words how stressed I was last week.  Between two exams, two projects, and personal medical crap, last week BLEW. But it's over and this week was much more positive!

4.  I was able to format the blog like I want...for now :) I'm a bit of a perfectionist.  That being said, if you see any errors, or weird things...please lemme know!

3. PEPPERMINT MOCHA IS BACK. I just realized this, hence the all caps excitement.  My wallet is not prepared.

2. Laney, our golden retriever, is off heat. aka I know longer have to wash doggie diapers. Thank you,  sweet Jesus.

1. Boyfriend and I found our new favorite fishing spot in Corpus!! I can't wait to get back their this weekend.  Hopefully this time we remember the tackle box and bug spray. 

How was your week? Feel free to share below!

Jason's Deli, y'all!

I have been craving sandwiches for I don't know how long. This particular craving is not limited to sandwiches..there's also pizza, pasta, rolls. I torment myself thinking about Texas Roadhouse.

Before you ask, I've bought several varieties of gluten free breads.. some I like more than others.

But last weekend, I reeeeally wanted a sandwich and visiting my boyfriend in Corpus Christi meant we did not have any in the apartment. It took a little while for us decide on a location, but he eventually mentioned Jason's Deli.

Y'all! A light bulb went off in my brain. Immediately I remembered that Jason's Deli now has gluten free bread slices!!! 

I was beyond excited, as you can probably imagine.  Temporary fixes are what keep me motivated to stay on track! I'm generally a clean-eating/paleo kinda girl.  I've just found it to be easier. Except for cheese.  Always go for the cheese.

Anyways, I practically ran to the lady at the register, and easily ordered a meatball sandwich with the gluten free slices. If I remember correctly, they did charge a little extra. BUT, to be at a restaurant and not have to eat a salad...TOTALLY worth the money!

My sandwich was absolutely heaven. The bread was soft and didn't taste like cardboard..shocker! The only complaint I think I have is that it was a small sandwich. (probably for the best so I control myself)

I also caved and got the ice cream...in a cup of course! Not gonna ruin all that hard work with a (crappy) cone!

If you're interested in all of Jason's Deli's gluten free offerings...look no more!  Here ya go!