Ingredients

• 6 slices bacon, diced
• 1 onion, chopped
• 2 cups (500 mL) cooked potatoes, diced
• 1½ cups (375 mL) cheddar cheese, shredded
• salt and pepper to taste
• 1 12inch (30 cm) pizza crust

Directions

• Preheat the oven to 425°F (220°C).
• In a medium skillet, cook the diced bacon over medium heat just until the fat begins to melt. Add the chopped onion and cook, stirring frequently, until the bacon is crisp and browned and the onion is golden — about 8 to 10 minutes. Add the diced potatoes and cook, stirring, for another minute or two. Season to taste with salt and pepper, remove from heat and let cool slightly.
• Sprinkle about half of the shredded cheese over the pizza crust. Spread the potato mixture evenly over the cheese, then sprinkle the rest of the cheese over the potatoes.
• Bake for 20 to 25 minutes, or until the crust is lightly browned on the bottom, the cheese is melted, and the potatoes are sizzling.

Ingredients

• 4 Havarti cheese slices
• 4 Swiss cheese slices
• 4 Sourdough bread slices (1/2 inch thick)
• 2 tbsp. Butter, melted
• 1/2 tsp. Finely chopped fresh rosemary (or 1/8 tsp., 0.5 mL, dried, crushed)
• Cayenne pepper, sprinkle
• Salt, sprinkle
• Pepper, sprinkle
• 2 tbsp. Grated Parmesan cheese

Directions

1. Arrange havarti and Swiss cheese on 2 bread slices. Cover with remaining bread slices.
2. Combine next 5 ingredients in small bowl. Brush 1 tbsp. over tops of sandwiches.
3. Sprinkle with 1 tbsp. Parmesan cheese. Press down lightly. Preheat barbecue to medium. Place sandwiches on greased grill, cheese-side down. Place a baking sheet with bricks or heavy weights over sandwiches. Close lid. Cook for about 3 minutes until golden. Brush tops of sandwiches with remaining butter mixture. Sprinkle with remaining Parmesan cheese. Press down lightly. Turn. Place baking sheet with weight over sandwiches. Close lid. Cook for about 3 minutes until cheese is melted and bread is golden. Transfer to cutting board. Cut each sandwich in half. Makes 4 panini.

Source: Everyday Barbecuing by Jean Pare

Ingredients

• 2 tbsp Olive oil
• 1 tbsp Balsamic vinegar
• 1 tsp Dijon mustard
• 1 Garlic clove, minced.
• 1 tsp Ground cumin
• 1/2 tsp Cayenne pepper
• 1 lb boneless, skinless chicken thighs
• 1 large red pepper, quartered
• 1 large yellow pepper, quartered
• 1 medium red onion, quartered
• 4 Whole-wheat flour tortillas
• 1/2 cup light sour cream
• 1/2 cup salsa
• 1/4 chopped green onion

Directions

1. Preheat gas barbecue to medium-high.  Combine first six ingredients in small bowl.
2. Arrange next four ingredients on greased grill.  Brush with olive oil mixture.  Cook for about 12 minutes, turning occasionally and brushing with remaining oil mixture, until peppers and onions are softened and internal temperature of chicken reaches 170 degrees Celsius.  Transfer to plate.  Cover with foil and let stand for 5 minutes.  Cut chicken, peppers, and onions into strips.  Transfer to bowl.
3. Arrange chicken and vegetables down center of each tortilla.  Add remaining three ingredients.  Fold up bottoms.  Fold in sides, leave top ends open.  Serves 4.

Source: 30 Minute Diabetic Cooking by Jean Pare

• 1 pkg of yeast
• 1/4 c. water
• 1 c. cottage cheese.
• 2 t. dill seed
• 2 t. salt
• 1/4 t soda
• 1 egg unbeaten
• 1 T. butter, melted
• 1/2 T. onion minced
• 2 T. sugar

Dissolve yeast in warm water and set aside.  Combine the remainder in a mixing bowl and then add yeast mixture.  Stir well to combine.  Let rise in greased bowl to double in size.  Punch down.  Put into two 7 x 3 or one 9 x 5 greased bread pans.  Let rise again, about 45-50 minutes.  Bake at 350 degrees F. about 30 minutes.  Remove from pans and brush with melted butter.

Source: Tasty Treasures from the Beach

I got word this week that The Cooking Blog is a nominee for the 2010 Canadian Weblog Awards in the Food and Drink category.  I am up against some tough competition but thanks to my nominator and I appreciate the honor.  Who knows, I may actually become the second person in this household to win one (Jordon has won a few times before).

• 1 cup of refried beans
• 1//2 package of  cream cheese
• 1/2 cup of sour cream
• 1 tablespoon of taco seasoning
• 1 clove of garlic
• 1/4 cup cheddar cheese (grated)
• 1/2 plum tomato, seeded and chopped.
• 2 green onions thinly sliced
• 1 tablespoon of fresh cilantro or parsley

1. In an 8 x 8 inch pan, lay the refried beans on the bottom.  In a bowl, mix cream cheese, sour cream, taco seasoning and garlic.  Spread over refried beans.  Top with grated cheese.  Bake for 15-20 minutes (melt the cheese).  Remove from oven and top with tomato, onion, and cilantro.  Use as a dip with nachos and crackers.

An undercover grilled cheese dealership operating out of an apartment in New York.

You know how this game is played.

Meet in a crowded public place. Read the paper, pull your fedora down and wait for your contact to arrive. And then—the handoff.

An unmarked brown paper bag, filled with 2¼ ounces of... pure grilled cheese.

Welcome to Bread.Butter.Cheese., a covert grilled cheese dealership operating out of an apartment and making drops in the tiny East Village park on First and First, starting today.

This is awesome.  Something like this in Saskatoon (or wherever you live) would be a lot of fun.