Category Archives: Hot Mess: In the kitchen

Margherita Panini

This “over the top” grilled cheese sandwich is ready in less than 15 minutes!

Yummy!

  • Butter (a pat)
  • Olive Oil (a tablespoon or so)
  • Sourdough Bread
  • Horseradish Mustard (Dijon or spicy mustard works great too!)
  • Fontina Cheese (use whatever cheese you’d like, but these really compliment the other flavors!)
  • Mediterranean Jack Cheese
  • Fresh Sliced Tomatoes
  • Dried Basil
  • Fresh Basil
  • Spinach
  • Roasted Red Pepper (grill your own or use right out of the jar)

Heat olive oil and butter in pan over low to medium heat while constructing sandwich

Spread horseradish mustard on two pieces of bread, add a few slices of Fontina cheese. Tomato slices, chopped fresh basil  (sprinkle a little dried basil for a little extra kick!), spinach leaves, roasted red pepper, Mediterranean cheese slices and top with second piece of bread. Place sandwich in pan, (top with heavy pan or plate to add pressure while cooking)  Turn when golden brown and repeat until cheese is melted.  Cut in half and serve piping hot! ENJOY!!!


Cabbage salsa

We know what you’re thinking. Cabbage? Salsa? Yeah, but it works. The crunch and the color go perfectly with more traditional salsa ingredients to make for a side that’s perfect with your favorite Mexican dishes.

Note: Taste test throughout to keep the sour and salty in balance.  This is exceptional the second day or after several hours of marinating in the refrigerator.

No real set in stone measuring here.  Make for 2 or 10.

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Ingredients

  • ½ head purple cabbage thinly sliced (thank you Auntie Becky for this lovely addition to my previous salsa recipe)
  • 2 or 3 carrots grated coarsely
  • 2 or 3 green onions sliced
  • 1 or 2 tsp. minced garlic
  • 3 tomatoes chopped
  • Handful chopped cilantro
  • Juice of 2 or 3 small limes (start with 2 and adjust)
  • 1 (or more) diced jalapenos depending on heat
  • Garlic salt to taste
  • Fresh ground pepper to taste

Toss all ingredients together and serve


Taco soup

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Ingredients

  • 1 lb. ground buffalo or beef (free range, please)
  • 1 pkg. taco seasoning
  • 1 pkg. Hidden Valley seasoning mix
  • 1 can diced green chiles
  • 1 large pasilla pepper, chopped
  • 6 cans of beans (kidney, white, pinto, black, chili – mix and match your favorites)
  • 1 large can stewed or chopped tomatoes
  • 2 large onions, chopped
  • 2 tbsp. garlic, minced
  • water (add to desired consistency)
  • salt and pepper to taste

Toppers

  • tortilla chips
  • sour cream
  • shredded cheese
  • sliced olives (unless you’re Brad)
  • chopped jalapeños

In one large pot, brown and sauté meat, onions and garlic. Add all other ingredients (except Toppers). Heat thoroughly over medium to medium-low heat. Serve over tortilla chips. Add Toppers as desired.

¡buen provecho