I can’t lie, we ordered pizza and made a simple arugula salad with SSSD. It was a busy weekend. I cooked steaks, Greek lemon potatoes and salad on Friday night and gumbo on Saturday night, so I was ready for a night off.
I’m headed to Magnol Bakery today on a field trip with my Advanced Basics students. I’m taking home one of their Spelt Boules and making the best grilled cheese sandwiches known to man. To make them, slice the bread or use pre-sliced sourdough bread. Grate some gruyere cheese and sharp cheddar and mix them together. Slather the outside of both bread slices with mayonnaise (Hellmans or Best Foods) and add about 1/4 to 1/3 cup grated cheese inside. Heat about a tablespoon of butter in the pan over medium heat and once it’s melted, add the sandwich (mayo facing out). Sprinkle a little kosher salt on the top side and once the bottom side is golden brown, flip the sandwich and add another sprinkle of kosher salt. Turn the heat to low, cover the pan and cook until the cheese is melted. Serve with tomato soup or a salad.
I want a super easy-to-clean dinner situation. I’ll make teriyaki chicken thighs with broccoli and carrots in the slow cooker. Buy the low-sodium soy vey sauce and add a cup of the sauce the base of your slow cooker with 6 boneless, skinless chicken thighs, 1 cup broccoli florets and 2 sliced carrots. Cover and cook on low for 5-6 hours. Serve over rice topped with sesame seeds and sliced green onions. Add more veggies if you want: cauliflower, cubed red bell pepper and super snap peas would all be good here.
I’m cooking for an event this afternoon, so I won’t be cooking dinner!