Posts Tagged ‘Foodie’

Chasing The Cheese Challenge | Please Pick Me Three Kinds To Make Yummy Grilled Cheese!

Sunday, February 9th, 2014

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On Saturday after having grilled cheese for breakfast at the Planet Bakery.  I went into the cheese shop next door called “Chasing The Cheese“.  I didn’t catch her name but this wonderful lady served me.  I asked her to pick out three cheeses that is enough for 3 grilled cheese that I wanted to make at home using a fresh loaf of bread bought at the Planet Bakery.  I told her not to tell me which ones and that I will look at the sticker after I eat them.

She liked the idea and thought about two selections and asked Julie the owner for the 3rd one.  I was excited and paid for my purchases and went home.  When it was time to get it going the three cheeses were opened and numbered and I made them one by one and tried each one.  I rated each one and after it was over… I looked at the labels to see what each one was.

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I was told that I needed to add Roasted Red Peppers with one of them and Sauteed Onions to the other.  I forgot to purchase a nice Salami for the 3rd one.  The wonderful lady who served me wrote on the packages which ones I would add the extras.

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Grilled Cheese #1:  Cheese = Zacharie Cloutier | Quebec | w/ Roasted Red Peppers

1-20140209-DSC_00121-Epic Grilled Cheese LR2-004This one was yummy.  It was the first one of three so it was hard to judge it since I was wondering where the other two would stack up.  It was nice with the roasted red peppers inside.  Beautiful cheese.

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Grilled Cheese #2:  Cheese = Gruyere de Grotte | Switzerland | w/ Caramelized Onions

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This was was the best grilled cheese I have ever eaten.  It was like eating French Onion Soup in your hand.  It was so good.  Clearly the winner of the day.  Fuck this was good!  Highly recommended.

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Grilled Cheese #3:  Cheese = Brebirouse D’Argental | France | Salami suggested and forgotten.

1-Epic Grilled Cheese LR4This one was my third pick.  This cheese was so creamy… I used a knife to spread it like butter.  This one was a stronger cheese in your mouth and after.  I would love to try it again with the salami and see what that would be like since that was recommended to me.

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Thanks to the two super helpful ladies of Chasing The Cheese on Water St.  I will be back.  I love grilled cheese and it’s awesome to go out and try some new ways to enjoy such a classic lunch that has span over my lifetime.

Previous 101 List Completed | LCBO Food & Drink Magazine | Things I Love

Friday, January 31st, 2014

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Completed |  Start with Winter 2011 Issue: Never miss an issue Food & Drink Magazine issued through the LCBO over the 1001 days.  Notes:  With the help of friends sometimes picking them up for me… I have all the issues and the Fall 2012 issue is awesome and the Holiday 2012 issue is incredible.   This one was completed.  I have so many of these it’s crazy!

I have every issue that has been release to date.  😉

The Big Eat | Thanksgiving 2013

Monday, October 14th, 2013

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Yummy.

I miss my kids.

 

Thankful For Late Night Chats w/ @bohemianbbq | John

Wednesday, August 28th, 2013

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It’s great to meet someone with a unique outlook at life.  John is a cool dude that loves life + food.  We have gotten together to talk, share, inspire and learn from each other.  Midnight Food-Fixin is fun with John and he is always looking around at things to add into dishes to taste + sample.

Eat Me Tuesday’s | Spiced Apricots

Tuesday, July 9th, 2013

Sunday Dinner | Mexican Chicken + Rice Casserole

Sunday, February 10th, 2013

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Minutes to Prepare: 10

Minutes to Cook: 110

Number of Servings: 12

Ingredients

1 can fat free cream mushroom soup

1 can fat free cream chicken soup

1 can water

1 can black beans, drained and rinsed

1 can Rotel diced tomatoes with chilies

1 1/2 c rice

1 pkg taco seasoning

cilantro and green onions chopped (optional)

3 pounds frozen boneless,skinless chicken breasts (6 breasts)

1 cup shredded cheddar cheese

Tips:  Also good with light sour cream!

Directions

13×9 in glass casserole dish with cooking spray

wisk soups, water and taco seasoning in bowl then pour into bottom of dish

sprinkle rice over soups

place chicken breasts FROZEN over soup and rice

pour beans and tomatoes over chicken, cilantro and green onions sprinkled on top.

Cover with foil, bake 350 degrees 1 hour,40 min.

remove foil, sprinkle shredded cheese over to melt.

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There is a chicken breast in there somewhere…