Unless you have a very large family, you will usually have left overs. Being a family of two…..well four, but my fur babies do not reap any rewards from Mom being a food blogger. Although Wilma is pretty quick to snatch up anything that may fall on the floor. If I’m cooking….she’s looking!!!!
Trying to come up with way to utilize those leftovers can be a challenge. Sometimes that challenge goes unmet but Jalapeño Street Corn Grilled Cheese, it came together with ease.
When I was making the Cheesy Jalapeño Quick Bread, all I was thinking about was how good it would be toasted or grilled. While the bread was baking, I spied that left over street corn. Now, if you don’t have left over street corn, you can whip up some very easily. Its a quick easy recipe, click on the link about to see how.
Grilled cheese is just about the easiest sandwich to make, and the variations are endless. Sticking with a Mexican theme, I chose cheddar and queso cheese…. those two cheeses along with the cojita cheese in the street corn…… it’s the trifecta of cheese.
Mayo (really Miracle Whip …of course), green onions, and spices…. along with the freshness of the lime and sweetness of the corn give great texture that complements the creaminess of the cheddar and queso cheese.
Now, about that bread….Cheesy Jalapeño Quick Bread adds, yes more cheese and a great spicy element. It’s not overly spicy, and you can control that with the amount of jalapeños you add to the bread.You can make the sandwich with any bread but you will lose that spice factor.
sNeed a quick, easy, cheesy way to use up leftover? Try Jalapeño Street Corn Grilled Cheese for a spicy twist to a traditional grilled cheese!!!
For each sandwich place two tablespoons each of the street corn mixture, and both cheeses dividing between 4 slices of bread.
Top with the remaining slices of bread to form your sandwich.
Preheat a grill pan or skillet over medium heat. Spray butter spray onto each sandwich, then place butter side down onto heated grill pan. Spray the other side of the sandwich with more butter spray., being careful spraying near exposed flame.
Grill sandwiches turning as they brown until the cheese is melted and the bread is toasty.
Cauliflower is still a shinning star in the food world. Pearly white heads of chunky florets, just begging for new recipes. Whole, in florets, mashed, or riced, the possibilities are endless.
I’m not sure if I have told this story before….after almost five years, I may have started to repeat….or maybe its old timers.
When I was kid, we all went over the river and through the woods to Grandmothers house. Ok, we did go over a river, but she didn’t live in the woods, and we called her Grandma. Anyway, Holidays were spent at her house, and she cooked. My Grandma was an awesome cook, you know the old fashioned, down home kind of cook <3.Continue reading “Whole Roasted Loaded Cauliflower”