I love nothing more than making grilled cheese sandwiches especially when I am in a hurry and I want something comforting and tasty. This caprese grilled cheese sandwich was just perfect for dinner tonight paired with some creamy soup. It is the perfect combination.

There is nothing better than gooey, melty, warm cheese. Grilled cheese sandwiches are very versatile, I love the fact that you can make pretty much endless variations. I have done different types of grilled cheese sandwiches already but never tried a caprese version before today. I really don’t know what I was waiting for, especially given the fact at how much it is that I love tomato and basil together.

One of the most important components to getting perfect tasty grilled cheese sandwiches is to make them with the best quality ingredients. If you have been visiting my blog you probably noticed that I like to consume the best possible ingredients when making food. My kids love cheese and whenever they have tried a funky type they have noticed right away. Their palate is already refined enough to identity artificial ingredients when trying new foods.

Arla sliced cheese is available in four naturally delicious flavors including Havarti, Gouda, Fontina and Muenster. To browse their products and find out sale locations near you make sure you visit ArlaUSA.com

For this caprese grilled cheese sandwich I used Havarti cheese, which is perfect for grilled cheese sandwiches. It has a buttery and gentle creamy taste, is semi-soft and has a mellow aroma that melts perfectly on a grilled cheese sandwich. I also used Fontina which is semi-soft with a slightly sharp edge that adds the perfect upgrade to an every day sandwich. You can use any of the other type of Arla sliced cheese if you like. You can’t go wrong with any of them.

Also, if you are like me and love basil, add more if you like. It gives the sandwiches a great flavor. As far as the bread is concerned, I used mutigrain bread but you can use any other hearty type of bread.

Well, I hope you like these caprese grilled cheese sandwiches. They are for sure the perfect comfort food for the family

Enjoy!

*Made with milk from cows not treated with rBST.  No significant difference has been shown between milk derived from rBST-treated and non-rBST-treated cows.

caprese grilled cheese sandwich

Miryam's original recipe

Yield: 4 sandwiches

Total Time: 15 minutes

Ingredients:

• 2 tomatoes, sliced about 1/2 inch thick
• 2-4 tbsp olive oil
• 4 tbsp pesto sauce
• 4 oz Arla® sliced Fontina cheese
• 4 oz Arla® sliced Havarti cheese
• 12-15 basil leaves
• 8 slices whole grain bread

 

Directions:

Heat a large griddle or skillet over medium heat.

Brush the outsides of each slice of bread with olive oil, then brush the other side with pesto. Layer sandwich with one slide of Havarti and Fontina cheese, followed by tomatoes and basil. Finish with a slice of bread. Place sandwiches in the prepared griddle until cheese is melty and each side is golden, about 3-5 minutes per side. Serve immediately.

The post caprese grilled cheese sandwich appeared first on Eat Good 4 Life.

These gluten free stuffed cheese buns were really easy to make. I used Pamela’s gluten free bread mix, which gives you instructions on how to make the bread. I used the basic instructions that came with the package and managed to make these little yummy things. Instead of making a big loaf I made individual buns.

The only thing I had to do to make these gluten free stuffed cheese buns was to add the wet ingredients to Pamela’s mix and let the dough rise for and hour and a half. After that, it was just a matter of getting a bit creative so I added the cheese and garlic powder. This combo? heaven on earth!

My house smelled heavenly while baking these. I don’t even think the buns lasted a couple of days. I was able to make quite a few and I even made them pretty large. The perfect serving size I think.

I like to have these a bit warm and with the melted cheese oozing out of it while I bite into the bun. If your buns get cold you can re-heat them in your microwave for 30 seconds. That will do the trick. These are also perfect to serve for your thanksgiving dinner next week so if you need a gluten free bread recipe look no further. You will love these stuffed cheese buns.

I love bread. I enjoy any type of bread there is and while this was my first attempt in making gluten free bread, for sure it will not be my last. Pamela’s gluten free bread mix worked like a charm.

I hope you get to try these gluten free stuffed cheese buns, you will not be disappointed.

Enjoy!

This conversation is sponsored by Gluten Free Pamela’s mixes. The opinions and text are all mine. The end :-)

Gluten free stuffed cheese buns

Yield: 12-15 buns

Total Time: 2 hours

Ingredients:

• 1 package Pamela's gluten free bread mix 
• 2 eggs
• 1/3 cup olive oil
• 1 package yeast
• 4 oz mozzarella cheese, cut into chunks
• 1/4 cup parmesan cheese
• 1 tbsp garlic powder
• 1 tbs butter, melted

Directions:

Follow package instructions.

Line a baking sheet with unbleached parchment paper and set aside.

Once the dough has risen, preheat oven to 350 F. Divide the dough into 12 equal pieces. Flatten a piece of dough and place 2 chunks of cheese inside. Seal the dough tightly. Place on the baking sheet seam side down and continue with the remaining dough.

Brush melted butter over each bun and sprinkle some garlic powder and parmesan cheese over them. Bake for 20-25 minutes. Serve immediately while they are still warm.

NOTE: You can warm buns in the microwave for 30 seconds if they get cold or if you have leftovers.

The post Gluten free stuffed cheese buns appeared first on Eat Good 4 Life.

Prep time for these super easy tomato cheese toasts is really under 5 minutes. All you need is a few slices of your favorite cheese and a few slices of a good juicy tomato. Then once they are done you can sprinkle them with some fresh herb or some pepper flakes for some heat.

I don’t know why I haven’t posted this super easy tomato cheese toasts recipe before because I rely on this recipe a lot. I wouldn’t even consider this a recipe but it literally has only 3 ingredients and there isn’t that much to do to prepare them.

I have made these gluten free before by using gluten free bread so if you are on a gluten free diet go ahead. The results will be equally good.

You can get creative and add some fresh basil or even spread some tomato sauce over the bread if you like. I never had since the tomato slices are enough for us.

Well there is not much to elaborate on this super quick and easy recipe. If you don’t have an oven I think you could even prepare this in a toaster oven for those in college dorms and such. Either way I think the results will be superb.

Enjoy!

Super easy tomato cheese toasts

Miryam's original recipe

Yield: 6 servings

Total Time: 10 minutes

Ingredients:

• 6 whole grain bread slices
• 6 slices provolone cheese
• 6-10 slices tomatoes, sliced
• Fresh herbs

Directions:

Place the 6 slices of bread in a baking tray. Arrange the slices of cheese over the bread followed by the tomato slices.

Place the toasts under the broiler of 6-7 minutes. Make sure you look closely after 5 minutes to make sure they don't burn. They turn very quickly.

Sprinkle with fresh herbs and pepper flakes if using.

NOTE: You can use gluten free bread for a gluten free version.

The post Super easy tomato cheese toasts appeared first on Eat Good 4 Life.

I haven’t made a grilled cheese sandwich in for ever but today I needed something quick and filling so I just used the homemade cranberry chia seed jam I had leftover and made this cranberry chia grilled cheese sandwich. All I can say is W.O.W. This sandwich was the bomb.

I have a couple of other grilled cheese sandwich recipes in the blog so make sure to also click in the link to check them out. They are the delicious as well.

I had one leftover sandwich that my son ate after coming back home from school in just about a minute. I need to get in the kitchen and make more cranberry chia seed jam for sure because this Cranberry chia grilled cheese sandwiches need to be made more often. I thought it may be a crazy combination but the flavors really worked good together. I was pleasantly surprise to say the least.

I hope you get to choose this combo. If you think it is crazy let me tell you that you are wrong. It was really good. Even my kids enjoyed it as much as I did. A great different version to the take on conventional grilled cheese sandwiches for sure.

P.S: If you don’t like this combo please save your negative comments. I happen to try this combination today and loved it. Not everyone has to but I like to share my creations. The end!

Enjoy!

Cranberry chia grilled cheese sandwich

Miryam's original recipe

Yield: 4 sandwiches

Total Time: 10 minutes

Ingredients:

• 4 tbsp cranberry chia seed jam
• 8 slices whole grain bread
• 8 slices provolone cheese
• 2 tbs olive oil

Directions:

Heat a grill pan over medium heat.

Divide the olive oil over the outside of each slice of bread. Spread the cranberry chia seed jam over the inside of four slices of bread. Place two slices on provolone cheese on four slices of bread. Top with the other slice of bread.

Add the sandwiches to the grill pan and grill until golden brown and the cheese has melted, about 2-4 minutes on each side. Serve while still warm.

The post Cranberry chia grilled cheese sandwich appeared first on Eat Good 4 Life.

I have seen many different variations of stuffed portobello mushrooms but quite frankly, right now, I haven’t got the time to stuffed them any further and get elaborate with the filling. Between school, work, fixing my entire house thanks to the flood and my kids, my time is quite limited when it comes to cooking and baking so I need to make super quick recipes and meals.

My friends keep asking me how on earth it is that I am able to do it all…the truth… a lot of planning. My husband calls me the planner!

I mean, I don’t go to the grocery store more than once a week, and if I am lucky my husband will go for me. I don’t cook elaborate meals, well maybe just when it comes to baking once in while, and most importantly, I just don’t waste my time whatever it is that I am doing. It is hard but true.

I will be honest, it is a bit stressful. I think at some point, hopefully soon, this pace is going to have to slow down. I am waiting for my house to get fixed and be done with my cooking book. Until then I have no choice but to keep going.

Anyhow, enough of that. These kale stuffed portobello mushrooms are super easy to put together. If you like to get more into the recipe you can stuffed them with different toppings. I have actually thought of adding sun dried tomatoes and feta cheese next time I make them, I think that combo will be good!

Well, I was suppose to post the chili truffles but since everyone asked to post this recipe first I did. I will post the truffle recipe this weekend since Thursday I have an awesome slow cooker Moroccan chicken that I hope you like.

Enjoy!

Here you can see the mushrooms right after I baked them for 8-10 minutes. When they are done stuffed them with fresh kale and place a slice of cheese over each mushroom. This is not pretty so just do as best you can. The cheese will get gooey and messy all around and the kale may come out of the mushrooms, which is fine with me!

Kale stuffed portobello mushrooms

Miryam's original recipe

Yield: 4 servings

Total Time: 20 minutes

Ingredients:

• 8 large portobello mushrooms
• 6 oz fresh kale
• 8 sliced of preferred cheese
• 2 tbsp extra virgin olive oil

Directions:

Preheat your oven to 375 F.

Place mushrooms, bottom side up, in a baking sheet. Drizzle the olive oil over the portobello mushrooms. Bake for 10 minutes. Take the mushrooms out and add fresh kale and a slice of cheese to each one.

Bake for another 2-3 minutes or until the cheese is melted and bubbles. You can also use your broiler. I did for the last minute to brown the tops a little bit.

Note: You can also add some feta cheese and sun dried tomatoes with the kale.

The post Kale stuffed portobello mushrooms appeared first on Eat Good 4 Life.

While this is my first time making smashed potatoes for sure it will not be my last. I actually used fresh spinach but I really wanted to use kale, I just didn’t have it on hand but next time I will use kale for sure.

I am trying to make some easy appetizer recipes since football season is just upon us. My husband used to play college football so needless to say he is really into it. He is obsessed with fantasy football as well, what guy isn’t right? especially if you like football. I have no idea about it all, too many rules for me!

For my smashed potatoes I used different types of cheese. Any type will do so go ahead and use your favorite. Next time I will do a mixture of goat cheese and mozzarella, I love them both, I actually love any type of cheese really! I am a cheese lover all the way!

On another note, some of you know that my house flooded last week. I am trying to keep my posts current. It has been tough but I will do my best. I love sharing new healthy recipes so I hope you keep coming for more.

This smashed potato recipe was a success. A much fun way to have potatoes for sure so I hope you like it.

Enjoy!

These are the smashed potatoes right before placing them under the broiler. I did for just 3 minutes. Make sure you watch them closely as they can burn easily.

smashed potatoes

Miryam's original recipe

Yield: 8 servings

Total Time: 45 minutes

Ingredients:

• 5 lbs organic yukon gold potatoes
• 1 cup mozzarella cheese
• 1/2 cup parmesan cheese
• 2 tbsp extra virgin olive oil
• 1-2 cups fresh spinach or kale
• 1 tsp crushed pepper flakes
• 1/2 tsp himalayan salt

Directions:

Preheat your oven to 425F. With fresh running water, wash the potatoes to remove any sand they may have. Dry the potatoes with a clean towel.

Place the potatoes on a large baking tray and prickle with a fork. Drizzle the olive oil over the potatoes and bake for 30-40 minutes, depending how large your potatoes are, or until tender. Remove the potatoes from the oven and turn on your broiler.

Mash each potato with the back off a spatula and sprinkle some mozzarella cheese, spinach, parmesan cheese followed by some salt and crushed pepper flakes to each potato. Place the potatoes under the broiler for 3-5 minutes, depending on your broiler, or until the cheese melts and bubbles. Serve immediately.

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