This is a simple twist on your classic grilled cheese sandwich. I am one of those people that never really grew out of ‘kids’ food. I love mac & cheese, grilled cheese, pancakes, etc. So this is my adult version of grilled cheese that is great for lunch.
2 slices of bread (I use whole wheat)
spinach (about 2 leaves, sliced up)
cherry/grape tomatoes (sliced, about 3)
margarine (approx. 2 tablespoons)
mozzarella cheese (about 5 slices off a brick)
1. Spread the margarine/butter on the outside of your bread (Basic grilled cheese technique)
2. Place cheese, spinach and tomato on slice of bread, then sprinkle with italian seasoning and pepper (to taste)
3. Place the remaining slice of bread on top, heat frying pan over medium heat and grill away. I place a pot lid on top of my frying pan to keep the heat in and allow the cheese to melt and the tomatoes to get nice and hot. Keep checking the bottom of the bread, flip when brown.
This week I tried to post a recipe that I found on Pinterest and wanted to share with all of you, I ran into some copyright issues with a fellow blogger who had ‘adapted’ this recipe from one found on Allrecipes.ca. So after doing some research in recipe copyright laws, I have learned that basically a list of ingredients can not be copyrighted so I shall supply those for you, and as long as I tell you in my own words how I made this recipe then I am not breaking any copyright laws. Next time I make these I will photograph them myself and post them on this page. Well there is a lot to be learned in this adventure in blogging.
Pancakes are a staple at our house, my son is addicted to them and eats them for breakfast, when he gets home from school and any other time I will allow it. I basically have to buy syrup in bulk, it’s ridiculous how much of it we go through. I like to make a big batch of pancakes and freeze them so I can just pop them in the toaster for a few minutes and we are good to go.
2 cups of flour
4 tablespoons of sugar
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
2 tablespoons of cinnamon
3 tablespoons of melted margarine/butter
2 teaspoons of vanilla
1. Mix all dry ingredients in a large bowl
2. Mix all wet ingredients in a separate bowl then pour into dry ingredients and whisk away
3. Preferably using a non-stick frying pan either sprayed with cooking oil or lightly oiled with whatever you have and heated over medium heat, ladle out a scoop of batter (I use a soup ladle). When the pancake starts to bubble, stick your flipper under it and if it’s brown you may go ahead a flip the pancake over. Resist the urge to flatten your pancake with the flipper because here is where they start to get fluffy. Check the bottom of the pancake after a few seconds and if it’s nice and brown you can go ahead and consider that a done deal.
4. Repeat process for other pancakes
5. If you are freezing them, allow the pancakes to cool and then pop them in a freezer bag
This recipe was adapted from Allrecipes.ca