Brie and White Cheddar Grilled Cheese with Apples, Bacon, and Balsamic Shallots

I’ve done some things in my life I’m not proud of. I’m sure that most of you feel the same way.

In the past, there have been some moments where I’ve felt pretty jerk like.

Most recently was last weekend.

No one in my house knows how, or when, but Lily (or crazy, indoor cat) got out of the house.

We have no idea how long she was out there. But it took us a solid thirty-six hours to even notice she was gone. Jerks.

Luckily, she is such a freakazoid that she was probably hovering in a bush by the back door the whole time. Only a couple hours after she was discovered missing, she got brave enough to meow until let in my parents screen door.

We are all feeling much better now that she is home and we are appreciating her weirdness just a little bit more than usual.

Right this moment she is sitting near me, at a healthy distance of course, all comfortable like.

Comfortable just like this yummy grilled cheese.

You will need…

8 slices your favorite crusty bread (I used a roasted garlic French bread)

1 green apple, thinly sliced

3 slices crispy bacon, roughly chopped

8 to 12 slices brie cheese (depending on how large your slices are)

12 to 16 slices sharp white cheddar cheese (depending on how large your slices are)

2 cups arugula

2 shallots, thinly sliced

¼ cup balsamic vinegar

2 tablespoons berry jam

2 tablespoons butter, softened

Start by adding the balsamic and shallots to a medium pan over medium heat.

Cook down the shallots until they are softened, browned and all he liquid is gone. About 10 to 15 minutes.

While the shallots are cooking down, pair up your bread slices as they will be for the sandwiches.

Spread the butter on the outside parts of each sandwich and spread each inside part of the sandwich with the jam.

Then, start to layer your sandwich. Start by layering the bottom slice of bread with a layer of apples. Follow it up with a layer of brie. Then add a layer of crumbled bacon, followed by a layer of arugula. Finally, add a layer of balsamic shallots and a layer of cheddar.

Top the pile of deliciousness with the top slice of bread.

Add your sandwiches to a large pan over medium high heat. Or if you are a lucky ducky, you can make these in your panini maker.

Cook until the bread is browned on both sides and the cheese melted. About 4 minutes a side.

Slice and serve hot.

Love and Beer Floats

Angela  

Brie and White Cheddar Grilled Cheese with Apples, Bacon, and Balsamic Shallots

8 slices your favorite crusty bread (I used a roasted garlic French bread)

1 green apple, thinly sliced

3 slices crispy bacon, roughly chopped

8 to 12 slices brie cheese (depending on how large your slices are)

12 to 16 slices sharp white cheddar cheese (depending on how large your slices are)

2 cups arugula

2 shallots, thinly sliced

¼ cup balsamic vinegar

2 tablespoons berry jam

2 tablespoons butter, softened

Start by adding the balsamic and shallots to a medium pan over medium heat.

Cook down the shallots until they are softened, browned and all he liquid is gone. About 10 to 15 minutes.

While the shallots are cooking down, pair up your bread slices as they will be for the sandwiches.

Spread the butter on the outside parts of each sandwich and spread each inside part of the sandwich with the jam.

Then, start to layer your sandwich. Start by layering the bottom slice of bread with a layer of apples. Follow it up with a layer of brie. Then add a layer of crumbled bacon, followed by a layer of arugula. Finally, add a layer of balsamic shallots and a layer of cheddar.

Top the pile of deliciousness with the top slice of bread.

Add your sandwiches to a large pan over medium high heat. Or if you are a lucky ducky, you can make these in your panini maker.

Cook until the bread is browned on both sides and the cheese melted. About 4 minutes a side.

Slice and serve hot. 

Coconut Shrimp with Mango Dipping Sauce

When I lived in Los Angeles, I got to spend a lot more time with my youngest brother. 

He and his roommates would come over once a month for a big family dinner. We would eat and drink and tell stories of college parties, undie runs and sporting events. For a couple of hours, Lish and I would feel like we were back in college.

Then we would wake up hung over and have to go to work.

Even though he’s only an hour away now, the time we get to spend together is minimal. Even worse, I almost NEVER get to see his close friends. The people that I broke bread with on a regular basis and came to know and love.

Josh’s old roommates and his good high school friend were staying with us for a couple days and it was a rare treat.

And his friend Sticks wanted to make sure he got his face time on the blog now that he goes to Berkley.

Apparently he didn’t trust me to just write about him.

Because after I went to sleep, he decided to have a little food photo shoot of his own.

I guess my delicious shrimp wasn’t enough for him.

Maybe it will be enough for you.

You will need…

For the Shrimp:

2 cups shredded sweetened coconut

2 cups bread crumbs

2 cups all purpose flour

3 eggs, beaten

24 large shrimp, peeled and deveined

Salt and pepper to taste

Vegetable oil for frying (about 6 cups depending on how large your pot is)

For the Dipping Sauce

½ cup light colored jam (a marmalade or jelly would work)

1 mango, diced

2 tablespoons dark rum

Salt and pepper to taste

Start by combing the mango and the rum in a small sauce pan and cooking it over high heat until the alcohol has cooked out. About 2 minutes. 

Add in the jam or jelly and reduce the heat to medium. 

Cook the dipping sauce until all the jelly has completely melted into a sauce. About ten minutes. 

Season with salt and pepper to taste and removed it to a serving bowl. Cover with aluminum foil and let it cool. 

Then, in a large bowl, combine the coconut and bread crumbs. 

Then place the eggs, flour and coconut and bread crumb mixture on 3 different plates. 

Add some salt and pepper to the flour and combine well. 

Dredge (dunk) the shrimp into the flour mixture and shake off the excess. 

Then dip the shrimp in the egg so that it is lightly coated. 

Dip the shrimp thoroughly with the bread crumb coconut mixture and la the shrimp out so that they don't touch until it's time to fry. 

When all the shrimp are coated, heat several inches of oil in a large pot or dutch oven. Heat the oil until it is at 350 degrees F. I put my burner on medium high heat but every stove is different. 

Fry the shrimp in batches (do not crowd the pot) until the shrimp is golden brown and cooked through. About 3 to 4 minutes. 

Remove the shrimp and drain on a paper towel. 

Serve with the dipping sauce. 

And make sure you get your fill so you don't have to do this...

Love and Beer Floats

Angela

Fruity Bread Crumb Crusted Pork Chops

I am a firm believer in karma. I truly feel that if I do positive things for others that positive things will come back to me.

And even if that isn’t the case, I take pride in being a good person and doing good for others. I don’t lie or cheat or steal. My momma taught me right.

I put a lot of effort into being a good person, friend, coworker and family member.

But good lord, I must have done something naughty lately because I’ve had some shit flying my way the past week.

Don’t worry, hair cut was not part of the mess! That came out beautifully.

I’ve just had some unexpected conflict at home and at work. And while I would love to spill the dirty details all over the pages of this here blog, I’ll spare them.

After all, that would probably just mess with my karma. And while I can’t think of what I did lately that might have been deserving of such nastiness, I don’t need to add to the list.

All I can do is pick my freshly coiffed head up and keep on trucking. And spread good karma in the form of delicious recipes.

So here is one that is completely unexpected. Jam or jelly on meat has never sounded that great to me, but this was absolutely delicious. Moist, tasty and completely satisfying.

You will need…

1 tablespoon olive oil plus a little extra for the baking sheet

2 slices of your favorite multigrain sandwich bread

4 pork chops (about ¾ to 1 inch thick)

4 teaspoons your favorite light colored jam or jelly (marmalade, peach, apricot) I used the apricot almond my Mom got for Christmas

Salt and pepper to taste

Start by preheating your oven to 425 degrees F.

Then, lightly brush a baking sheet with oil and set it aside.

Season your pork well on both sides with salt and pepper and lay it out on the baking sheet.

Cut off the crust of your sandwich bread and cut or rip it into pieces that will fit into your food processor.

Pulse the food processor just until you have large crumbs.

Drizzle with the olive oil and pulse until all the crumbs are moistened.

Spread the top of each pork chop with 1 teaspoon of the jam or jelly.

Now top the chops with a layer of bread crumbs.

Pat them on gently.

Pop the chops in the oven and bake them till the crust is golden and the pork is opaque all the way through. About 14-16 minutes.

Mine were a little thick so I went for the full 16 minutes and they came out perfectly.

If you know your oven runs a little hot or cold, adjust the time accordingly.

Serve hot.

And be caring to those around you.

Love and Beer Floats

Angela

1 tablespoon olive oil plus a little extra for the baking sheet

2 slices of your favorite multigrain sandwich bread

4 pork chops (about ¾ to 1 inch thick)

4 teaspoons your favorite light colored jam or jelly (marmalade, peach, apricot) I used the apricot almond my Mom got for Christmas

Salt and pepper to taste

Start by preheating your oven to 425 degrees F.

Then, lightly brush a baking sheet with oil and set it aside.

Season your pork well on both sides with salt and pepper and lay it out on the baking sheet.

Cut off the crust of your sandwich bread and cut or rip it into pieces that will fit into your food processor.

Pulse the food processor just until you have large crumbs.

Drizzle with the olive oil and pulse until all the crumbs are moistened.

Spread the top of each pork chop with 1 teaspoon of the jam or jelly.

Now top the chops with a layer of bread crumbs.

Pat them on gently.

Pop the chops in the oven and bake them till the crust is golden and the pork is opaque all the way through. About 14-16 minutes.

Mine were a little thick so I went for the full 16 minutes and they came out perfectly.

If you know your oven runs a little hot or cold, adjust the time accordingly.

Serve hot.