grilled cheese sandwich & my freezing adventures

I found a recipe on Tasty Kitchen for a Turkey, Brie, and Apple Grilled Cheese sandwich. I love, love, love grilled cheese sandwiches. The brie caught my attention cause I also love the idea of using different cheeses other than american. I bought some brie at Costco on Thursday just hoping that I might get some apples or something else similar in my basket today.

Lo, and behold!!!

I got the most tasty organic apples anyone could ask for! So, I used my very unhealthy white bread and cut a big slice out of the brie and sliced up my apple. I used a corer/slicer, but the slices weren't quite thin enough for me, so I sliced three of them in half and that worked nicely. I don't have any deli turkey, but that was ok. I also didn't follow the recipe exactly because... well, I don't like a lot of ingredients, and there were a lot. I also don't have a panini maker or George Foreman, so I just used my spatula to press the bread in the pan while it toasted and the cheese melted. I also spread a super thin layer of mayo on the inside, although I have a feeling it could've done without.

The result is heaven! I could easily see this being both a breakfast and lunch sandwich. the combination of the apples and brie is delish, and making it into a toasted sandwich is even better! I had planned on making regular grilled cheese and using just normal canned tomato soup, but I didn't get the soup, and Adam's not home! So I get to be fancy. :)



BOUNTIFUL BASKET

I got some amazing stuff today. All organic, fresh, delicious looking produce. Albeit, some of it's a little scary since I haven't used it to cook anything. But, it's all put away now with the exception of some squash and an eggplant that I'll use for my roasted chicken & vegetables meal.

4 oranges
4 mangos
6 kiwi
8 apples
1 pineapple
2 kapocha squash
2 of some kind of mystery squash, which I'll use tonight, simply out of curiosity
1 eggplant
4 heads of romaine lettuce
1 leek
12 potatoes
dill

And a mexican pack, which included:
4 small green peppers
1 package of assorted dried peppers (no clue what to do with these!)
4 avocado
cilantro (lots and lots of cilantro)
1 onion
1 bulb of garlic
1 bunch of green onion
8 teeny weeny limes

I chopped and froze the green onion, froze most of the cilantro and the dill. I plan to use the rest of the cilantro this week, as well as make dill butter to use with my roasted chicken recipe. I'll freeze the rest, since I read that fresh dill doesn't last very long.

The avocado and mango needed to ripen more, so they're in brown bags on a shelf in my pantry. When the mangos ripen, I'll prepare 3 of them for freezing, and use the other one right away. I love mango!

I'm thinking I'll roast 3 of the small green peppers, puree them and add them to refried beans. The other one will be chopped up and put in guacamole. No clue what to do with the dried peppers. Anyone have any ideas?

I prepared and froze 4 of the kiwi, and plan to use the rest this week. I cut up the pineapple and seperated it into 4 baggies. I froze 3 of them, and plan to use the other this week - probably with the kiwi in yogurt or cottage cheese. YUM!!!

The leek was cut and cleaned in ice water, then dried with paper towels and thrown into the fridge. I plan to make a traditional Irish meal this Wednesday (Happy St. Patrick's Day!) instead of fajitas, and the leeks and potatoes will be perfect for a soup that I was hoping to make.

The things I didn't really need to mess with were the 1 Kabocha squash, the potatoes, apples, oranges... the lettuce was easy - it went in the fridge. I'll probably make a salad and give some away. Want some romaine lettuce?