de Mayo

No - I'm not forgetting something in the title of this post. I'm a tad bit late with this, so I decided we can celebrate the greatness of tacos and other Mexican food all May long. Deal?

I made shrimp tacos. It wasn't just the shrimp part that made them so good, though it didn't hurt, it was the salsa I made to go with the shrimp. Mmph. (mmm with a grunt).

Shrimp Tacos with Black Bean, Corn and Avocado Salsa

Serves 4 (2-3 small tacos each)

8-12 small soft taco shells (corn or flour, your choice)

8-12 leaves of lettuce

4 oz crumbled chevre

2 lbs pre-cooked and deveined shrimp, tails off

2 T. butter, melted

1 cup sweet corn kernels

1 can black beans, rinsed and drained

1 medium tomato, seeded and diced

1 medium avocado, peeled and diced

2 green onions, chopped

2 T dried cilantro, or 1/2 cup fresh cilantro, chopped

2 T olive oil

garlic salt to taste

course sea salt to taste

pepper to taste

Directions

Preheat your grill outside or grill pan on the stove, whichever you prefer. 

Prep ingredients: Skewer the shrimp and set aside. Wrap taco shells in aluminum foil and place on the least hot area of your grill. Flip midway through grilling the shrimp.

If grill is ready, place shrimp skewers down and grill for about 4 minutes on each side.

While shrimp is grilling, in a large bowl - combine the corn, black beans, tomato, avocado and onion. Season with cilantro, oil and seasonings to taste. Set aside.

You can pre-build your tacos or allow everyone to make their own. I prefer to let people make their own so they can choose which ingredient they'd like more of... and it's less work for me. Simply lay a piece of lettuce or two, followed by the salsa, shrimp and crumbled goat cheese. It's killer.

I Dairy^ou to Cook! Recipe Contest

I've decided to put myself on the other side of the line and host my own recipe contest. Please enter. I dairy^ou. I'm not doing it alone, necessarily. The prizes have all been donated by surrounding businesses and organizations and my 'support staff' deserves some recognition as well.

Why dairy? I'm a dairy farmer, cheese lover and recipe obsessed. And well, June Dairy month is approaching quickly.

Why enter? Because you could win some great dairy/food related prizes and everyone will get to see how great of a cook/baker you are. Don't deny it. You're good - and it's about time you get recognized for it.


See the contest image at the top of the banner on the right of this page? That's where you enter. You can link on the image of this blog post too. You have from May 1st until May 31st, but don't be a procrastinator, or you'll stress me out. All of the details are included in that link, but you're more than welcome to ask me questions if you have any. Just use the 'contact me' form at the bottom right of my blog.

Are you ready for this? June Dairy month is coming! I can't wait to try all of your recipes.

Later April - It's been real.

Raise your hand if April has been the longest month of your life so far. We've all had our share of complaints about the never ending snow and cold weather. We've also told each other what we were doing 'last year at this time' since it was abnormally warm last spring. But guess what?! April is almost over and so is that blasted winter we couldn't get rid of! No one can complain anymore!

The only sad thing is, Grilled Cheese month is also almost over. Womp wooommp. I know, you're as heart broken as I am. It's ok. I have one more to share with you. That doesn't mean I won't make them anymore this year - it just won't be quite as big of a deal. Or will it?

I had to include this in my 'leftovers' category, because I used up some beef roast that was waiting patiently in the fridge. I soaked it up in some of my favorite bbq sauce and slow cooked it for about 4 hours. I then caramelized some onions that I already had sliced up from a previous meal - caramelized onions are the best.

Once my ingredients were ready, I got out some cheese - American slices (I know, I rarely even have that in my fridge) and some Prairie Rose from Milton Creamery (Swiss-style). I stacked everything together and made a delicious, heart-warming grilled cheese. No sides needed.

Did you make any grilled cheese sandwiches this month? Share your favorites with us!

If You Can't Beat It, Join It

If you're living in the Midwest, you might know what my title is all about. Snow. It won't go away. It's cold, it's muddy, it's wet and snowy. We're confused. But I just heard a report yesterday that the record latest 'defrost' in the Twin Cities was May 9th one year. I can't remember the year - and it might have been the 8th, but that's not the point. The point is... I'm not complaining. I would absolutely LOVE to get outside and start planting the garden and go for walks without three layers on - but I'll get to. Eventually. That whole 'asking for patience' thing? I don't ask anymore, because God is giving me too many opportunities to practice.

Long story short, I decided to keep making foods that are warm and comforting. Might as well hold on as long as we can, right? While continuing my Grilled Cheese Month celebrating, I added some soup. I see people doing this all the time and couldn't resist trying it myself. I mean, why wouldn't I? Grilled cheese croutons? Uh, yes. Don't mind that their pictures all look much more professional, etc. I won't take it personally.

So I made my favorite homemade tomato soup (and will be eating it for the next two weeks, unless I freeze some - it makes a lot) and added some basic grilled cheese croutons. It's easy, it's pretty and it's so dang good. See how the croutons are soaking up the soup in the picture above? Mmhmm. Make some.

Grilled Cheese: Celebrate!

It's not only National Grilled Cheese month, but today marks National Grilled Cheese day as well. I mean come on - how can you not have a grilled cheese sandwich today. It would be a down right sin to just ignore it. So please - do yourself a favor.

Need some tips? Here are some ideas that work well for me:

1. Use good bread and pair it with the cheese/theme you're creating

Sweet sandwich? Sweet bread (cinnamon raisin, for example) French bread works awesome

2. Use a good melting cheese

American, Swiss, Brie, Gouda, Mozzarella, Muenster, Colby, Les Frères, Blue (sometimes)

3. Butter the pan, not the bread

You'll use less butter and it will cover the entire sandwich. Yes, mayo can work too - but then you'll want to spread it on the bread first.

4. Use medium heat and don't be afraid to use the oven

Sometimes your cheese hasn't melted all the way through once the outside is nice and crisp - that's ok! Toss it in the oven at 300* for a few minutes. That'll take care of it. You can also use a stainless steel bowl to cover your sandwich while it's grilling - just be sure to use pot holders to pick it up.
I like to use a cast-iron pan, personally - but any type of frying pan will do.

5. Be creative!

Anything goes. Peanut butter, pickles, bacon - you name it. It can be put in grilled cheese.

For this particular grilled cheese, I used French bread and Jeffs' Select Gouda from Caves of Faribault.

Cheesy Mushroom Grilled Cheese

National Grilled Cheese month continues. Are you as excited as I am? I keep finding all of these mushroom grilled cheese sandwiches on Pinterest, but never read the actual recipe. I created this one on a whim the other day and made my house smell sort of like a diner. Thank goodness for exhaust fans.

The sauce is similar to how you would start making homemade gravy - if you ever do that. It's butter, flour and cream, salt and pepper and in this case, with a bunch of cheese added in. This is how I start my mac 'n cheese sauces too. I added in a couple slices of muenster cheese and some shredded Parmesan. Set aside.

I then sauteed some mushrooms in butter and finished it with a little red wine. Yeah, I took a sip of the wine. Add the mushrooms to the white sauce, spread over some good bread and fry it up like any good grilled cheese sandwich. It's warm, it's hearty and it's gooey. You're welcome?

The Classics: Lasagna

I can't resist a good lasagna. I've never followed an actual recipe for this comfort food, so it's nearly impossible for me to repeat a favorite. But that's the fun of it. Whatever you have around the kitchen, add it to your lasagna. Seriously. I've added pumpkin puree, eggplant, cottage cheese, goat cheese... maybe it doesn't sound that ridiculous, now that I think about it.

I'm also a little obsessed with trying everything in a cast iron pan. There's something so rustic about pulling a meal out of the oven and placing it on a giant wooden cutting board in the middle of your dinner table. It makes me smile. And that's what makes me weird. I accept that. I have about 5-6 different sizes of cast iron pans, so if there's only two of us eating - I use the small pan. No leftovers. Boom.

As I said, I usually don't follow a recipe for lasagna, but I'm going to share this one with you. I may never make it this way again - simply because I've had it, I want to try a new one next time.

Ooh! But the great thing about this particular recipe, is that you have enough ingredients to freeze a meal. Yeah - more for later.

Three Cheese, Two Meat Lasagna

1lb ground beef
1lb ground pork
1 jar marinara
1 box bake-ready lasagna noodles
4+ cups shredded mozzarella
4oz garlic and herb chevre
8oz ricotta
1 egg
1 box frozen spinach, thawed and drained (so no longer frozen)
salt
pepper

1 9-inch cast iron pan
1 bread pan

Directions

In a large fry pan on medium heat, brown the ground beef and pork together. Once browned, dump in the jar of marinara and stir.

While meat is browning, combine chevre, ricotta, egg, spinach, salt and pepper in a large bowl. Taste at your own risk (raw egg is involved).

Set meat sauce and cheeses aside.

Preheat your oven to 350 degrees Fahrenheit.

Next, get out your lasagna noodles and place a layer at the bottom of your cast iron pan (this recipe can also be used for a 9x13 pan, or whatever pan you prefer, as long as it's oven safe). It's not going to look pretty, but don't worry - it'll be covered with meat and cheesy goodness. No one will notice - unless you take a picture and blog about it.

Now, spread on a good layer of the cheesy mixture. You might have to use your hands to get it to spread evenly, that's ok - just be sure to wash them.

The meat layer comes next, followed by a layer of shredded mozzarella. Lay down another layer of noodles and go through the motions of layering for about 3-4 layers. *Note - you will have extra filling if using a 9inch cast iron pan. Fill up that bread pan with a mini lasagna, wrap it in plastic wrap, then foil and toss it in the freezer for a later time. Be sure to take off the plastic wrap before baking it though - that could be bad.

Notice that I didn't finish the top with a bunch of shredded mozzarella. That's because you need to bake the lasagna with foil on top for the first 40 minutes. I'd hate for you to lose all of that cheese to the foil. After 40 minutes has passed, take off the foil, layer the top with shredded mozzarella and bake for an additional 10-15 minutes, or until the top cheese has melted and browned slightly. I'd also recommend placing a cookie sheet on the rack below your lasagna in the oven. Just in case. (I like to put these notes later to see who reads the recipe before starting it). 

Once the final timer goes off, announce that dinner is ready and have that wooden board placed in the middle of your dining room table. This stuff is best served hot and gooey.

What's your favorite way to make or serve lasagna?

Yeah. I Went There.

Hey - guess what? It's National Grilled Cheese month. Maybe one of my favorite food-entitled months of the year. Because really, who can resist a grilled cheese sandwich? Even if it's simply the traditional American cheese slices between two white pieces of bread. The gooey-ness. It's irresistible.

Well - I've maybe crossed the line, but it's also Peanut Butter & Jelly day. 

'Thank you' to whoever created these two, very special occasions in one month.

You can use your favorite 'sweet-friendly' cheese, but I had a small piece of  Minnesota made, Camembert-style Bent River that I knew would be perfect for this ingenious concoction. [what else could you use? blue cheese, mascarpone, gouda, etc]

Simply layer your favorite peanut butter, jelly and cheese and grill until crisp. [I used smooth peanut butter and strawberry preserves]

Take a big bite...

...and chug a glass of milk,

because you  may have created one of your new favorite grilled peanut butter and cheese sandwiches. Until the next creation...