Meatless Monday: Spicy Grilled Cheese

Another week brings you another recipe and yes, it’s Mexican inspired again. I can’t help it!

Lately, I’ve been wanting super spicy foods, but hold off with Mila. She tends to like what I’m eating more than what’s on her plate. I wish I could understand her toddler brain. Anyways, during her nap one day this week, I thought I’d experiment. I’ve had a spicy grilled cheese in mind, but haven’t had a chance to make one.

At first I was skeptical and didn’t know if I was going to share, but after tasting it and knowing how simple it was to make, I knew you guys needed it in your lives.

Spicy Grilled Cheese:

  • Pepper Jack Cheese
  • Green Peppers
  • Taco Seasoning
  • Bread
  • Butter

Yes! That’s all the ingredients I used. If I had red onion, I probably would have thrown some in too.

Directions:

First, cut and sauté your green peppers. I like mine to have a little crunch, so use your judgement here. While they’re cooking. Shred your cheese and butter your bread. I always use extra cheese, so again, do what you like best. After you’ve buttered your bread, sprinkle taco seasoning on the buttered sides. I’m probably the worst recipe maker, but I just eyed up how much I put on. Next, lay your bread butter/seasoning side down on the pan. Layer the cheese and peppers, then put the other slice on top. Cook like normal grilled cheese after!

I ended up putting sour cream on top of the sandwich and a little avocado ranch.

You guys, this was SO good. It would’ve been a little too spicy doe Mila at the moment, but maybe when she’s a little older. Normal grilled cheese is one of our go to’s though, so I could easily sneak making both and she’d never know!

I’m going to try really hard this week to make something more complicated or a dinner meatless. I usually just roast veggies, make rice, and add chickpeas for meatless dinners. We’ll see what I can come up with this week.

Meatless Monday: Spanish Rice

This is a tiny bit of false advertisement. I’m going to give you two recipes because when I made my Spanish Rice, I also added some chicken thighs with it too. It tasted amazing! Mila loved it as well.

So Mila and I LOVE different types of food. Last week, with Cinco de Mayo, we made different Mexican food and this Spanish Rice dish. I will admit, we did order out for Cinco de Mayo, which was…. interesting to say the least. Turns out, you should call waaaaay beforehand when ordering Mexican on Cinco de Mayo, during a worldwide pandemic. Who would’ve known?

Anyways, so this recipe was given to me a couple weeks ago and I figured I’d try it. I love recipes that are easy to make and that are tasty. It’s something I could throw together and walk away from while attending Mila’s daily dinner crisis. This recipe would have worked great without the chicken thighs I added, they needed cooked, so don’t blame me. I also added black beans, which could have just been the protein for the meal. Without going on forever, here’s the recipes.

Without me chatting too much, here’s the good stuff…

Spanish Rice Ingredients:

  • 1 cup uncooked brown rice
  • 1 1/2 cups water
  • 1 can of diced tomatoes and chilies
  • 2 tapblespoons of taco seasoning mix
  • Shredded cheese (optional)
  • 1 avocados (optional)
  • 1 can of black beans (optional

Combine rice, water, tomatoes, and taco seasoning in a large saucepan or pot (like I did). Bring it to a boil. Then reduce the heat to low and cover, simmering for 45 minutes. Remove from heat and let it stand for 5 minutes. If you’re adding beans to your rice, I’d do it before the 5 minute warning so they can get nice and heated up. Fluff the rice up with a fork and add in your extras if you choose so. If not, enjoy as is!

Taco Chicken Thighs:

  • 3 chicken thighs, skinless and boneless (use as many as you need and adjust accordingly, this is what I had left)
  • Olive oil (I didn’t measure. I’ve never claimed to be a top chef, guys!)
  • Salt and Pepper
  • Taco Seasoning Packet (what you didn’t use with the Spanish Rice)

Preheat your oven to 400. While it’s preheating, rinse your chicken thighs and pat them dry. Once they’re dried throw them in a bowl with the olive oil, salt and pepper, and the taco seasoning. Make sure there’s seasoning covering the thighs and place them on a baking sheet. Once the oven is preheated, cook them for about 20-25 minutes. Once they’re done, you could shred them or cut them in strips. I did the latter, which was amazing for us.

This really is a quick and simple recipe you can make if you’re busy. Just set timers for everything and it’ll cook itself, really. Mila really enjoyed the chicken thighs (it’s not fun to convince her to eat chicken breasts) and rice is one of her favorite meals. Yes, rice is considered a meal for Mila. Some days are just a win when she’ll eat anything. It’s a toddler world and I’m just living in it.

So, although I didn’t completely go meatless for this meatless Monday recipe, there’s a lot of options to take the core of this meal and make it a meatless one.

Meatless Monday: Tomato and Mozzarella Grilled Cheese

Another week in isolation means another recipe I’m going to share.

I’ve been low-key obsessed with grilled cheese lately. It’s to the point where different cheeses aren’t even cutting it. In my head, I’ve been coming up with different ingredients to add in my routine quarantine grilled cheese. Sure, there’s probably a recipe like this on Pinterest, but this time… it’s all me (totally hyping myself up at this moment).

Without making my head too big, enjoy this quick, easy, and delicious recipe that I know you’ll love too.

Tomato and Mozzarella Grilled Cheese

Ingredients for two sandwiches:

  • Roma Tomato (2)
  • Fresh Mozzarella
  • Bread (4 slices)
  • Butter
  • Italian Seasoning (to taste)
  • Salt and Pepper (to taste)
  • Balsamic Vinegar (Optional, but highly recommended)

First things first heat up the pan you’re using while cutting up your mozzarella and tomatoes. I made two sandwiches and used two tomatoes and one ball of fresh mozzarella. Salt and pepper the tomato and cheese for extra taste. Butter one side of each piece of bread (normal with any grilled cheese, obviously right?). To elevate this sandwich, put Italian seasoning on the butter side. That way the flavor sticks to the bread and butter. It just seeps into the bread and might be one of the best parts. Place your bread, butter side down on your pan, and layer your cheese and tomatoes too. I did like three little layers: mozzarella, tomato, mozzarella. It stacked up a little high, but after the first flip, I smashed it down a little bit to make it more manageable. At this point, I did think there might be a melting issue, so I turned my oven on 350 F and took out a baking sheet. After the other piece of bread was grilled, I personally didn’t think my cheese was melted enough, so I popped it into the oven for about five minutes until I thought it was melted to my liking. This is a total preference though, but I felt like it made my sandwich way better. After, I diagonally cut my sandwich and drizzled balsamic vinegar over it.

Mila and I ate these way too fast. She’s not a huge bread person, but she made sure to eat her fair share of tomatoes, cheese, and all the balsamic drizzle. We will definitely make this again in the future and I’m planning on trying it with shredded mozzarella cheese. BUT, I’m going to play around with another grilled cheese recipe in the next few days. Think a little spicier, but (hopefully) just as yummy!

I hope you’re able to try this recipe! I’m so proud of how it turned out and was excited to share it with you guys. Before my next grilled cheese recipe comes out, I have another recipe that I didn’t make meatless, but is adaptable to be meatless. So I’ll be sharing that this coming week. Anyways, let me know if you tried to make this and how you liked it!

Meatless Monday: French Onion Grilled Cheese

Scrambling about what to make for dinner tonight? How about a meatless option that doesn’t lack any taste? Well, I’ve found the perfect recipe for you.

On Instagram, I found a guy named @nishcooks. He makes videos of all kinds of different meals that are pretty simple to make. He provides the recipes and the videos shows how he quickly makes them. One video that jumped out to me was his French Onion Grilled Cheese.

The ingredients he uses are :

  • Whole onion
  • Sour dough bread
  • Cheddar (preferably Swiss)
  • Provolone
  • Butter

Well, I didn’t have everything he had specifically so I modified mine a bit. I used one yellow onion, Gouda cheese, and regular wheat bread. It’s what I had on hand, so I figured it’d be fine. I also used salt and pepper to spice the onion.

These were my ingredients after I sautéd the onions. That part took a little while, like forty minutes and lots of butter… so worth it in the end. I grated the Gouda and honestly, I know traditional French onion soup uses Swiss, but the cheese paired so well the the onions and everything.

If I knew how good it was going to taste, I probably would have made way more. Mila had soup, her favorite lately, but stole a few bites of my sandwich. When I last went to the grocery store, I grabbed extra onions to make this sandwich again.

Just looking at the pictures again makes me want to make it right now. I love grilled cheese normally, but the onions just elevated it to the next level.

You guys should definitely try it and let me know how you liked it. If you’re looking for some dinner inspiration and are on Instagram, check out @nishcooks. Happy making!