Sweet Baked Life

my sweet journey through life…


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Grilled Brie, Apple and Honey Sandwich

Do you have the lunchtime blues? If so, make a change from your ordinary lunch with this warm and wonderful Grilled Brie, Apple and Honey Sandwich!

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What could be better on a chilly winter day than warm toasted sourdough bread oozing with soft brie cheese, crisp Granny Smith apples and drizzled with golden honey?

Nothing! Because any type of sandwich that includes melted cheese is fantastic in my book!

And if you are in a sandwich rut, than this grilled gooey perfection is the way to find a new love for lunch. Or you can even add a salad and make this a delicious and easy dinner meal.

You see, I am not much of a cold sandwich person. When it comes to lunch, I would rather opt for something other than chilled deli meat surrounded by two slices of lifeless bread. Ok, I know these types of sandwiches can be dressed-up with all sorts of condiments, and I have had my fair share of good ones, but really for the most part, they leave me yearning for something a bit more satisfying.

So, break out of your old habits and start a new trend this year — get out your grill pan and make yourself a lunch to be remembered. You’ll be glad you did! The combination of firm buttery sourdough bread, melted cheese, tangy apples and sweet honey is amazingly good!

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Grilled Brie, Apple and Honey Sandwich
{Serves 2}

4 slices sourdough bread
1 tablespoon butter, softened
4 oz. brie cheese, thinly sliced
1 large Granny Smith apple, thinly sliced
Honey for drizzling

For each sandwich, place about 3 slices of the brie on each of the two slices of bread.

To one side arrange 4-5 apple slices then drizzle the top with honey. Place the other half of the sandwich on top.

Spread about 1/4 of the butter on the top. Repeat steps for second sandwich.

Heat a flat-iron pan, when the pan is hot add the sandwiches, butter side down. Spread the tops with the remaining butter. Grill approximately 4-6 minutes on each side, until the bread reaches a golden brown and the brie is melted.

Remove from heat and slice. Serve immediately.

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Hopefully this gooey Grilled Brie, Apple and Honey Sandwich will become one of your new favorites so you can leave those boring cold sandwiches to the birds!

Sheila

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Spinach and Cheddar Strata

Sourdough bread and cheese, well I could defiantly live on these two foods hands down. But add a few other ingredients, and voila,  you’ve got an incredible Spinach and Cheddar Strata. OK, so you say you are not a huge fan of spinach — try this recipe and I’ll make a believer out of you!

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The tangy sourdough morsels engulfed by gooey sharp white cheddar cheese and sprinkled with healthy douse of chopped spinach and surrounded in a rich egg base is perfect for a weekend breakfast, special brunch or even an easy weeknight dinner. It’s super simple to prepare — you make it one day in advance, then when you’re ready to eat all you have to do is heat up your oven and you’ll have a warm scrumptious and comforting dish.

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Spinach and Cheddar Strata
(recipe adapted from Martha Stewart)

1 large package (16 oz) frozen chopped spinach (thawed with all of the moisture pressed out)
1 large sourdough baguette, sliced into 1-inch cubes
7 large eggs
1 cup heavy cream
1 cup milk
2 cups grated sharp white cheddar cheese
1/4 teaspoon ground nutmeg
Coarse salt and pepper to taste

In a large bowl, add the eggs and beat gently with a whisk. Add the cream, nutmeg and salt and pepper and whisk until combined. Pour over the layered mixture. Press down gently then cover with plastic wrap and refrigerate 8-hours (or overnight) to allow for the bread to absorb the liquid.

When you are ready to bake, set your oven to 350 degrees and take out the strata to let come to room temperature for 30 minutes. Place in the oven and bake for 50-60 minutes or until puffed and the top is browned. Let rest for about 10 minutes before cutting into squares. Serve warm.

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Believe me, you’ll devour this Spinach and Cheddar Strata in no time. Enjoy!

Sheila


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Italian Turkey Muffins

Happy Monday!  If you’re looking for a quick, easy and satisfying lunch or light dinner recipe, well, you’ve come to the right place!   I’m always thinking of, or looking for, either main course meals that I can easily prepare after a busy day at work or something healthy that I can whip together and bring to the office for lunch.  And even better, if I can double a recipe that allows me to enjoy it one night with my family and then have enough to bring it with me the next day for lunch, now that’s perfection in my book!  These simple Italian Turkey Muffins are just that — they’re quick, tasty, my boys love them, and they travel well!
Italian Turkey Muffins
Italian Turkey Muffins

1.25 lb. lean ground turkey breast
1 cup marinara sauce
1 teaspoon garlic salt
1/8 teaspoon pepper

(Optional add ins:  1/4 cup seasoned breadcrumbs, 1/4 cup shredded parmesan cheese, 1/2 teaspoon Italian seasoning)

Heat your oven to 350 degrees.

In a large bowl, combine all ingredients and mix until well combined.  Divide mixture equally into a 6-cup muffin pan.  Bake for 35-45 minutes, or until an internal thermometer reads 165 degrees.  This recipe easily doubles if you have a large family or want to have extra for lunch the next day.

Pop out of the muffin pan and serve with your favorite salad.  To re-heat for a yummy lunch at the office (or at home), place on a microwave safe dish and cook for 1 minute, or until hot.
Sheila