Grilled Cheese Hotdogs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Say the word hotdog around here and you’ll find Randy front row and center.  He loves hotdogs made anyway you can think of.  So, I make some different versions for him from time to time just to keep him entertained.  This time I made a simple grilled Cheese Hot Dogs and he loved them.  The secret?  Grilled butterflied hotdogs and provolone.

 Grilled Cheese Hotdogs

8 jumbo hot dogs, butterflied

8 slices country white bread (more dense than white bread)

8 slices deli-cut American cheese (white or yellow)

8 slices sharp provolone cheese

Room temperature butter, for spreading

 

For the grilled cheese: Heat a flat, nonstick griddle to medium heat. Add the hot dogs, flat-side down, and griddle until golden brown and slightly caramelized. Set aside. 

 

 

 

 

 

 

 

 

 

 

 

Meanwhile, build your grilled cheese.

Butter outside pieces of bread from crust to crust making sure you cover the entire surface.  Set aside.

On the inside of the bread that is not buttered, place 1 slice American, 1 slice provolone, two butterflied and griddle hot dogs. Lay the buttered side down on the hot griddle.  Close the sandwich with the top slice of bread making sure the buttered side is face up.

 

 

 

 

 

 

 

 

 

 

 

 

Place on a nonstick skillet set to medium heat, and cover. Griddle until golden brown and the center starts to get gooey. Flip, cover, and continue to griddle until the cheese is fully melted and the exterior is golden brown. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut and serve with a side cup or bowl of the hot dog sauce. Repeat to make more sandwiches.

 

Hotdog Sauce:

1/2 cup yellow mustard

3 tablespoons green relish

1 teaspoon celery seed

1 small Roma tomato, seeded and small diced

 Whisk together the mustard, relish, celery seed, and tomato and set aside. Dip grilled cheese hotdogs in sauce if desired.

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Cheesy Cauliflower Steaks

Cheesy Cauliflower Steaks

 

 

 

 

 

 

 

 

 

 

 

 

 Cauliflower was never one of those veggies that I cooked until recently.  I used to cut it up and add it to my raw veggies with a ranch dip but never really made a recipe out of it.  That is until I decided to make Cauliflower Steaks.  OMG this is so delightful and flavorful. It has become a regular on my menu for side dishes.  Cauliflower is one of those veggies that has a very mild flavor when cooked. But you can wake it up with Parmesan, garlic, and paprika! The flavor is so good and the crisp on the outside but soft and tender on the inside makes them over the top!

 

Cheesy Cauliflower Steaks

1/4 cup olive oil

2 tablespoons Parmesan cheese, grated

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon paprika

salt and pepper to taste

1 large head cauliflower

1/2 cup shredded mozzarella cheese

fresh parsley garnish 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat your oven or air fryer to 400° F. Line a baking sheet with parchment paper.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a small bowl, mix the oil, grated Parmesan, spices and salt and pepper to taste. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove the leaves from the bottom of your cauliflower and leave the stalk in place. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Slice the cauliflower in half. Then slice those two pieces in half to create your 'steaks'. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Transfer them to your baking sheet and brush the tops with the olive oil mixture. Flip them over and brush the other side.

 

 

 

 

 

 

 

 

 

 

Roast in the oven until the stalk is fork tender and golden brown.  Usually about 20-25 minutes.  Flip them half way through the roasting process. You can also make them in your air fryer and cook for about 15 minutes (flip half way through).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove from oven and sprinkle with the shredded mozzarella cheese. Place back in the oven until cheese has melted. 

 

 

 

 

 

 

 

 

 

 

 

 

 

YUM!

 Photography is the property of and copyrighted to Welcome Home.

Croissant French Toast

 Croissant French Toast

 

 

 

 

 

 

 

 

 

 

 

 

 

 

After trying croissant French toast, you'll never go back to using bread! Soft, tender, and so buttery — it just melts in your mouth!!  I LOVE THIS SIMPLE RECIPE!

Croissant French Toast

4 large eggs

1/2 cup half and half

2 tablespoons granulated sugar

3 teaspoons vanilla extract

1/2 teaspoon cinnamon

4 large croissants cut in half lengthwise

 

If you don’t have stale croissants, no worries just toast them in the oven on low heat.

 

 

 

 

 

 

 

 

 

 

 

Carefully slice each croissant in half and toast in the oven for 15 minutes at 200 degrees.

 

 

 

 

 

 

 

 

 

 

 

  

 

Meanwhile, melt the butter in a large non-stick skillet or griddle.

  

 

 

 

 

 

 

 

 

Whisk together the half and half, sugar, cinnamon, vanilla, and eggs in a shallow dish. Add the croissants and let soak for 2 minutes.

 

 

 

 

 

 

 

 

 

  

Flip the croissants and soak them in the custard mixture for another 2 minutes. Carefully remove the croissants from the custard mixture, letting much of the excess drip off. 

 

 

 

 

 

 

 

 

 

 

 

 

Place the croissants cut-side down on the griddle and cook until golden brown, about 4 minutes. Flip and repeat on the other side.

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove and serve with butter and maple

NOTES

Butter. We need extra butter for frying the French toast in the pan. Use as much as you want.

Half and Half. When making custard, you need a high-fat dairy product. You can substitute heavy cream here too.  Whole milk will not give you that creamy texture.

For serving: fresh berries, whipped cream, and maple syrup. 

Shrimp with Lemon Cream Sauce and Angel Hair Pasta

Shrimp with Lemon Cream Sauce and Angel Hair Pasta

Some recipes amaze me.  Sometimes it’s the recipes that are so quick to make and so simple that taste the best.  Tender succulent shrimp bathed in lemon cream and then tossed with herbs and angel hair pasta, and freshly grated Parmesan cheese.  I mean, butter, cream, pasta and cheese?  What could be any better than that?  Can you cut back on the butter, leave out the cream?  I guess so…but it won’t be nearly as good. 

Shrimp with Lemon Cream Sauce and Angel Hair Pasta

1 tablespoon olive oil

2 tablespoons butter

3/4 cup heavy cream

1/4 cup chicken stock

3 tablespoons fresh squeezed lemon juice

3/4 pound angel hair pasta 

salt and pepper to taste

1 pound raw large shrimp, peeled and deveined

1/2 cup chopped parsley

1/4 cup chopped chives

zest of a one lemon

1/2 cup freshly grated parmesan cheese

Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente.  Drain the pasta in a colander, and return to warm pot and set aside. 

Meanwhile, in a large 12-inch skillet over medium-high heat, add the olive oil and butter. Saute the garlic until just tender and then add the shrimp.  Saute the shrimp until just cooked through, about 2 to 3 minutes. Add salt and pepper and remove to a plate and set aside. 

In a small saucepan, heat the cream, chicken stock and lemon juice to a low simmer for about 5 minutes.  Pour sauce into the pot of pasta and add parsley, chives, lemon zest and the freshly grated Parmesan and toss well.   Add shrimp and toss again until everything is coated.

Transfer to a serving platter and serve immediately. 

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