Grilled Cheese for Adults

A grilled cheese sandwich and a bowl of soup has often been a quick meal when we've been working late on the farm, especially during cold winter days. Midwest Dairy's  Hot and Sweet Grilled Cheese looks like a perfect adult tasting supper  with that mixture of peach preserves and jalapeno pepper to add a little spice!

Hot and Sweet Grilled Cheese

Ingredients:

For Peach Jalapeno Jam:
3 tablespoons peach preserves
1/2 fresh jalapeno,seeded and finely chopped

For sandwiches:
11/2 tablespoons unsalted butter,softened
4 slices 12-grain bread
2 slices white Cheddar cheese
2 slices Pepper
Jack cheese
2 slices smoked Gouda cheese
1/2 small avocado, thinly sliced

Directions:

For peach jalapeno jam, combine peach preserves and jalapeno in a small saucepan over medium heat.
Stir mixture constantly until the preserves are melted. Remove from heat and set aside.

For sandwiches, preheat a large nonstick or cast iron skillet over medium heat for about 2 minutes. Butter one side each of 2 slices of bread. Turn buttered slices over, buttered side down, and spread jam over the second side of each bread slice. On top of jam side of each bread slice, layer 1 slice of white Cheddar cheese, 1 slice of Pepper Jack cheese, half the slices of avocado and 1 slice of smoked Gouda cheese. Spread jam on the 2 remaining slices of bread and place jam side onto the cheese. Spread remainder of butter on bread on top of sandwiches.

Place sandwiches buttered side down in preheated pan. Partially cover with a lid, allowing steam to escape, and cook for 11/2 to 2 minutes or until bread is toasted and browned. Flip sandwiches over with a spatula. Partially cover with a lid and cook for an additional 11/2 to 2 minutes, watching carefully for the bread to brown and the cheese to melt. Remove sandwiches from heat and cut in half. Serve warm.

Cook's tip: Cooking time depends on your cook-top and cookware. It's better to go slow and give the cheese time to melt while the bread gets toasty brown. If the bread is browned but the cheese hasn't completely melted or if you are making several sandwiches to serve, place the sandwiches in a 250 degree oven on an baking sheet to continue warming and keep bread crisp.

Yield: 4 servings

Fall Chowder

We're into real leaf falling, leaf piling,frost on the pumpkin  fall that includes crisp mornings and chilly evenings. It's not quite cold enough for a fire in the fireplace but perfect for a warm soup at supper. 

Thanks to Iowa Dairymom Jonna Schutte for sharing this recipe with Midwest Dairy and The Dairy Good CookBook!

Chunky Baked Potato Chowder
     
4 slices bacon
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
6 cups milk
1/4 cup all-purpose flour
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground
  black pepper
11/2 cups shredded Cheddar cheese
3 medium unpeeled russet potatoes,
    baked,cooled and cut into bite-size 
    pieces
Hot pepper sauce
2 green onions,sliced


Directions:
Cook the bacon until crisp in a large skillet. Remove the bacon from the skillet,reserving the dripping. Crumble the bacon and set aside.

Add the onion,carrot,and celery to the bacon drippings in the skillet and cook over medium heat until tender;set aside.

Whisk together the milk,flour,paprika,salt,and pepper in a large saucepan. Bring to a boil and stir for 1 minute or until slightly thickened. Reduce the heat and slowly add the cheese, stirring constantly until melted.

Add the cooked onion mixture and potatoes to the soup in the saucepan. Stir well. Heat until all the vegetables are warm. Season to taste with hot pepper sauce. Serve topped with a sprinkling of bacon crumbles and green onion.

Dairymom's Monday Night Play

Everyday on the dairy farm is busy but Mondays are always hectic so  I'm planning a simple supper--simple but nutritious--that will be the perfect addition to Monday night's football kick-off. Touchdown Taco Salad  from the Dairy Makes Sense recipe collection    will definitely be a winning play!

Touchdown Taco Salad

Ingredients:
1/2 lb. lean ground beef
1 1/2 cups (6 oz.) shredded Cheddar cheese,divided
1/2 cup salsa,divided
8 cups salad greens
1 cup chopped tomato
1 1/2 cup black beans

Preparation:
Brown beef in large non-stick skillet; remove from heat. Stir in 1 cup shredded cheese and 1/4 cup salsa; mix until blended. Spoon onto serving platter. In a large bowl, toss together salad greens, tomatoes, black beans and remaining cheese and salsa. Spoon salad over meat mixture and serve.

Servings: 8