Breakfast Grilled Cheese

Our latest recipe swap theme was breakfast.  And I never would have thought a simple sandwich would make me so happy!  I haven't been eating much for breakfast lately, so this was a nice break from my rut.

Jenna from Jenna's Cooking Journey submitted this recipe.  For some, it might seem like an odd combination, but I promise you that it's far from that.  Even if you aren't a fan of goat cheese, this is worth trying...it may convert you to the other side.

Breakfast Grilled Cheese
from Jenna's Cooking Journey

1 egg
salt and pepper
2 slices of bread (I used whole wheat)
1/3 cup crumbled goat cheese (or a few tablespoons of smooth)
1 tablespoon pesto (homemade or store bought)
2 pats butter

Scramble egg, seasoning with salt and pepper while cooking.  Add goat cheese to one side of bread, and pesto to the other.  Place egg on either piece, then close sandwich.

Add butter to each side of bread and place in preheated panini press.  Cook until desired toasted level is reached.

Caprese Sliders with Pesto Mayonnaise

This time around, our recipe swap theme was very fitting, considering last month was the hottest July on record - "Too Hot to Cook".  And yeah, that about sums it up lately.  It's been a scorcher, for sure!

I was happy to see the recipe I received, which was from Jenna from Jenna's Cooking Journey.  While we were at our shore house, I made these for lunch, with a few adaptations.  I changed them to sliders, since we had mini rolls, and left the meat in its natural state.  The pesto mayo was a great condiment, but I neglected to snap a photo of it...whoops!  And, it's an iPhone picture, so it's not that great.

Yeah, not very well prepared.  But what's most important is...the burgers were delicious!!  Perfect for a hot summer day.

Caprese Sliders with Pesto Mayonnaise
adapted from Jenna's Cooking Journey

1 pound ground beef
salt and pepper
fresh mozzarella, sliced
1 tomato, sliced
fresh basil leaves
mini burger buns

for the pesto mayonnaise:
1/2 cup mayonnaise
1/4 pesto (homemade or store bought)

Mix salt and pepper into beef.  Form into 6-7 patties.  Place on hot grill and cook on one side for a few minutes.  Flip over and add cheese.  Cover grill and cook another few minutes, until cheese is melted (cook burgers to your liking).

Place burgers on buns.  Top with tomato and basil.  Spread pesto mayonnaise on bun.  Serve.

Grilled Fresh Mozzarella, Tomato & Pesto Sandwich

I feel like the majority of my posts lately have consisted of the same ingredients.  Anyone else notice that?  Blueberries, tomatoes, herbs...all those delicious things that are in season.

Today is no exception.  How can you resist this sandwich?  It's quick, easy and so delicious.  Comforting is an understatement.  


It's a super simple "adult" grilled cheese :)

There should be a nice slice of onion in here but unfortunately I was out of them that day (!!!)...normally that's a given with any grilled cheese I make.  Still, it was awesome.

I want the herbs in my garden to last forever!!!

Grilled Fresh Mozzarella, Tomato & Pesto Sandwich
2 slices bread
pat of butter
sliced fresh mozzarella cheese
sliced tomato
pesto (homemade or store bought)

Spread pesto on both sides of bread.  Add cheese and tomato, then close sandwich.  Melt butter in a pan over medium high heat, then put sandwich in.

Grill on one side, then flip.  Grill on other side until cheese is melted, then remove and plate.  Cut in half and serve.

Pesto Topped Tilapia

If this post doesn't hint at how rushed I've felt lately, I don't know what will.

2 things.  Tilapia.  Pesto.

Dinner in a flash.

Pesto Topped Tilapia
tilapia filets
pesto (homemade or store bought)

Preheat oven to 350 degrees.  Line a baking sheet with foil and spray with cooking spray.  Place fish on pan and top with pesto.

Bake for about 15 minutes.  Serve immediately.

{told you I was in a rush!  doesn't matter because it was still delicious :)

Chicken Pasta Pesto Bake

I had a bit of a challenging day earlier this week.  To sum it up quickly...

Got ready for work.  Bella got sick.  All over the house.  Plopped her in the bath.  Cleaned it all up...rug, floor, clothes...you get my drift.

Finally got out of the house and hopped in my mom-in-law's car to go to work.  Car dies on the road.  Co-worker picks me up.

Proceeded to have a super craptastic day at the office.  Crappy days in sales impact your paycheck.  No bueno.

The highlight of my day?  Dinner.  Not just because it tasted good, but because I prepped it the night before.  Ahhhhh.

Chicken Pasta Pesto Bake
12 ounces penne, cooked al dente
2 large chicken breasts, cooked, cut into chunks
2/3 cup pesto (homemade or store bought)
1 1/2 cups chopped fresh mozzarella cheese

Preheat oven to 350 degrees.  Combine all ingredients in a baking dish.  Bake for about 20 minutes.

***I used leftover chicken (seasoned and grilled).  It can be cooked however you like - just make sure it's seasoned for added flavor!

Presto - pesto!

Fresh herbs - ahhhh.  They smell so good.  They look so good.  And they die so fast.  At least mine do.

One of the best ways to use them up before it's too late is to make pesto.  Homemade pesto is delicious.  Nothing beats it.  I try to make enough and freeze it for the colder months, although there usually comes a time when I have to use store bought (Kirkland, Costco's brand, makes a good one).

I like this version - it's different from the typical all basil/pignoli nut recipe.  It definitely adds a whole new level of flavor.

Another thing that I love about pesto is how easy it is to throw over pasta for a quick meal.  Frank loves it for that reason - if he's making his own dinner, all he has to do is boil pasta and throw some pesto on top...mix it in...done.  It's husband-proof, and we know how valuable that can be!

This time around, I made a nice pasta salad with it.  A bunch of us were getting together for lunch at my Nana's nursing home, and each made a contribution for all to share.  Since I was leaving for a week long shore stint the next day, I threw this together with ingredients I had on hand.

Keep this in mind for your Labor Day parties this weekend - it's an easy prep for a big crowd!

Pesto Pasta Salad with Grilled Chicken
1 pound rotini
4 boneless chicken breasts, seasoned and grilled, cut into bite size chunks
2 tomatoes, seeded and diced
1/2 large red onion, chopped
1 can black olives, sliced
1 can chick peas, drained and rinsed
1 cup pesto (see recipe below)
pecorino romano cheese

Prepare pasta according to package directions.  In a large bowl, add all other ingredients except for pesto and cheese.

Drain pasta and cool slightly before adding to bowl (you can run it under cold water for a few seconds).  Toss all ingredients together, then add pesto.  Add a handful of cheese before serving.

Serves approximately 10-12.

Basil Mint Pesto with Walnuts
slightly adapted from Pinch My Salt

1 1/2 cups basil leaves
2 cups mint leaves
5 garlic cloves, peeled and chopped
1/4 cup chopped toasted walnuts
1/2 teaspoon kosher salt
juice from 1 lemon
1/2 cup extra virgin olive oil
1/2 cup pecorino romano cheese

Put the basil, mint, garlic, walnuts, salt and lemon juice in the bowl of a food processor. Pulse to chop ingredients, scraping down the bowl as necessary. With food processor running, drizzle in olive oil in a slow but steady stream. Scrape down the bowl with a rubber spatula, add cheese, then pulse again to combine.

Makes one cup.

Linked to:  Mangia Mondays

Pizza in a pinch

Pesto is one of our favorite pizza toppings.  I've yet to make my own this year, but I plan on doing so very soon and will share my recipe with you at that time.  Until then, I found a great alternative at Costco...their prepared pesto is delicious and great to use when you need something fast.  Try it out!

Here's a nice summery pizza to enjoy, even on days that are hotter than ever.  I love the combination of mozzarella and gorgonzola...the two blend so nicely together.  Top it with fresh basil from the garden and you're good to go.  Enjoy!

Chicken Pesto Pizza
pizza crust (homemade, ready made...whatever works best for you)
3 grilled chicken breasts, chopped (mine were marinated in oil and herbs before cooking)
pesto (enough to cover the surface)
1 cup grape tomatoes, halved
1 red onion, sliced
shredded mozzarella cheese (as much as you like)
crumbled gorgonzola cheese (again, as much as you like)
1 cup chopped fresh basil

Preheat oven to 450 degrees.  Cover baking sheet with foil, then place crust on top.  Spread pesto over entire surface of crust, followed by chicken, then the remaining toppings.  Finish off with basil.

Bake for 10-12 minutes or until crust is cooked and cheese has melted.

No need for the oven

Frank and I have discussed grilling pizza before but hadn't done it until now, when I received Christina's recipe in our weekly swap.  That's motivation enough!  Did I cheat by making this indoors?  I don't think so.  We'll do it the "legit" way soon...this just happened to be the way it worked out last night.

I bought my pizza dough (gasp!) at Trader Joe's when I was there yesterday (shocker).  I went for the garlic herb dough for a little change of pace.  We loved it.  One pizza had pepperoni, onions and mushrooms...the other - grilled chicken, sundried tomatoes and pesto (both had mozzarella cheese).

Try grilling your pizza next time - you won't be disappointed!

Grilled Pizza
adapted from Tales from the Mad Men Kitchen

1 batch pizza dough
extra virgin olive oil
pizza toppings of your choice (be sure all are chopped/prepared ahead of time!)

Heat grill to medium.  Divide dough in half and stretch (using bench flour) evenly.  Brush oil on one side and place on grill.

Once dough is cooked/bubbling on the one side, flip with tongs or a spatula.  Immediately brush oil on the new side and place toppings on it.  Cook until cheese has melted.

Mmmm...pizza :)

Honestly, who doesn't LOVE pizza?  I do.  Bella does.  My whole family does.  We frequently thank my sister for marrying into a family of pizzeria owners :)

As my husband will tell you, I love variety.  With my pizza toppings.  Sometimes, the toppings you want aren't available at your local pizzeria...which is why making it at home is a good way to satisfy those cravings.

I found a great flatbread pizza crust (stop your snickering - I'm not always up for rolling out pizza dough, and I know you aren't either!) made by Mama Mary's - I like the 12 inch thin and crispy crust.  I always find it at ShopRite.

Pizza made this way is a great option for when you don't have much time to spend in the kitchen.  Tonight's variation was delicious!  I think feta cheese would work well with this combo too.

Shrimp, Pancetta and Artichoke Pizza with Pesto


1 flatbread pizza crust (see my recommendation above), or 1 bag of pizza dough, rolled out and prepared
1/2 cup pesto
1 cup frozen shrimp, thawed and chopped
1/2 cup diced pancetta (more if you like)
1/2 red onion, thinly sliced
1 jar marinated artichoke hearts (6 oz), drained
1/2 can pitted black olives, sliced
fresh mozzarella cheese, broken into pieces (or store bought shredded mozzarella)

Preheat oven to 450 degrees.  Place crust on cookie sheet and spread pesto evenly over it.  Arrange the remaining toppings over the pesto.  Top with mozzarella.

Bake for about 10 minutes, or until cheese has melted and crust is brown and crispy.

This supposedly serves 6...I say it serves 3 or 4.