Happy Friday, friends! It seems only right to celebrate the upcoming weekend with something ooey, gooey and cheesy. Since it’s already October we can’t forget the fall flavors either! This grilled cheese is loaded with tart granny smith apple slices, a sweet and spicy maple mustard and some maple smoked cheddar. I only have one other grilled cheese recipe on Lemon & Mocha and while the Hobo Egg Grilled Cheese is an epic sandwich, it’s about time I shared some more cheesy goodness.

This grilled cheese has been in motion ever since I bought some spicy maple mustard and some maple smoked cheddar cheese. Pemberton Farms is a local market and nursery Matt and I like to go to and mid-summer we went on a Saturday to buy a bunch of flowers and bushes. We never have an issue parking there, but there was a line to get in the parking lot. We circled the block before finally finding a street spot and headed in to see that they were having a customer appreciation day complete with dozens of local vendors giving away samples of food, beer, wine and spirits. There was even free barbecue in the parking lot and a live band in the outdoor nursery! Needless to say, it was a bad day to try and buy flowers, but a perfect day to eat some free food and chat with local vendors.

I tried this maple smoked cheddar from Grafton Village Cheese that was creamy with a little sweetness from the maple and had a nice smoky flavor. I commented that the cheese would be really good on a grilled cheese with apples and the woman at the vendor booth said she loves making them with April’s Maple spicy maple mustard. I knew she was onto something so we bought both the cheese and the mustard. I’ve been waiting a while to make this grilled cheese since I wanted to make it in the fall and it was definitely worth the wait. Although I most likely won’t be waiting weeks to have it again!

Since April’s Maple is really local I wrote in the recipe for you to make your own maple mustard with equal parts spicy mustard and pure maple syrup, but if you spot April’s Maple products near you I definitely recommend trying them out! If you can’t find the Grafton Village maple smoked cheddar (although I noticed online that Wegman’s seems to carry it, even in some non-local towns), you can substitute with any smoked cheddar, smoked gouda or a sharp cheddar.

Other than the outrageous fall flavors inside, the key to a perfect grilled cheese is how you cook the outside. My two biggest tips are 1) cook it low and slow so the cheese has plenty of time to melt and 2) spread mayonnaise on the outside of your bread. Yes, mayonnaise! I first learned this trick from Roxy’s Grilled Cheese, which is a Boston food truck. The mayo gets cooked off, but it creates a perfectly browned and crunchy outside to your grilled cheese. Every bit of that outside bread gets a very thin coat of the mayo making sure that the entire surface area of that bread will get browned in the pan. Definitely try this one!

Maple Apple Grilled Cheese

 

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Yield: 1 grilled cheese

Ingredients

• 1½ teaspoons Dijon or spicy mustard
• 1½ teaspoons pure maple syrup
• 2 slices sourdough bread
• 2 teaspoons mayonnaise
• 3 ounces maple smoked cheddar, sliced
• 6 thin slices of granny smith apple, about ¼ of a large apple

Directions

1. In a small bowl, combine the mustard and maple syrup. Spread over the inside of one of the slices of sourdough bread.
2. Heat a nonstick frying pan over medium-low heat. Spread 1 teaspoon of the mayonnaise on the other side of the bread you spread the maple mustard on. Place the bread in the frying pan, mayonnaise side down. Next evenly place the slices of cheese on top of the mustard then evenly place the slices of apple. Spread the other teaspoon of mayonnaise on the outside of the second slice of bread and place that slice of bread, mayonnaise side up, on top of the sandwich stack. Cover the grilled cheese with a pot lid big enough to cover it.
3. Cook until the cheese melts then carefully flip. This will depend on how thin you sliced your cheese, but mine cooked on medium-low for 7 minutes. Once you flip the grilled cheese leave it uncovered. Turn up the heat to medium-high and cook just until the bottom bread gets browned and crispy, about 1-2 minutes. Remove from the pan, let cool for a minute or two, then cut and enjoy!

Notes

If you can’t find maple smoked cheddar, use smoked cheddar. If you can’t find smoked cheddar you can substitute with smoked gouda or sharp cheddar.

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Lauren Uncategorized 2 Comments

Yes, this recipe literally is strawberries and peanut butter, or the nut butter of your choice, wrapped inside a tortilla. Yes, I realize you probably don’t need a recipe to create that. Yes, I did go ahead and post it anyways. The reason is that I’m always looking for new lunch ideas for Matt and I. I like switching up my meals a lot because a) there’s so many different meals out there to try and b) I get bored of having the same thing all the time. I figured other people on here might also be looking for some lunch or snack-time inspiration so here we are!

Peanut butter and jelly is such a good classic combination, but sometimes I’m a little hesitant to use jelly because of all the added sugar and ingredients. That’s where the fresh strawberries come in. You still get the taste of a peanut butter and strawberry jelly sandwich without all the additional ingredients. This simple Strawberry Peanut Butter Wrap is just a starting point – you can completely change yours up to whatever suits your preferences or mood. You all know I love a good recipe with the possibility for options!

I think it’s safe to say that I currently have a butter addiction. I’m not talking about actual butter though; I’m talking about nut and seed butters. Right now in our kitchen cabinets we have creamy peanut butter, peanut butter with flax and chia seeds, crunchy almond butter and dark chocolate sunflower seed butter (my favorite!). There’s also cookie butter, but that’s for special occasions. This wrap could be made with whichever nut or seed butter you want. You could even combine a couple! Okay, mind blown. Anyways, you can also switch up the fruit, but I think berries like raspberries or blackberries would taste best in this wrap. If you want to get a little extra you could always add in a little granola.

If you are a peanut butter and jelly fan then you are going to love the Food Network Magazine’s September muffins that I’ll be sharing next Friday!

Strawberry Peanut Butter Wraps

 

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Yield: 1 serving

Ingredients

• 1 whole wheat tortilla
• Nut or seed butter of choice
• 5 small-medium quartered strawberries

Directions

1. If your tortilla is going to be too stiff to roll without breaking, place it on a plate under a damp paper towel and microwave for 10 seconds.
2. Spread some nut or seed butter on the tortilla to completely cover one side. Place your cut strawberries on the bottom edge of the tortilla then roll it up.

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Lauren Uncategorized 2 Comments

My love for elote knows no bounds. Clearly. Elote is grilled corn on the cob that has been slathered with lime, cotija cheese, chili powder and mayo. It is also known as Mexican street corn and I shared my obsession during my post of the Mexican Street Corn Pasta Salad recipe. Side note: if you haven’t tried that pasta salad yet you are seriously missing out! What we have here are Elote Hot Dogs and they are spectacular. Look at them! They are just waiting for you to take a bite. It’s all the makings of Mexican street corn, but piled on a hot dog.

I got the idea for these last fall when Matt and I were in Las Vegas. Prior to our trip I was researching all the outrageous food and I came across a place called Dirt Dog. Their main shop is in Los Angeles, but they have two locations in Vegas. More importantly, they have an elote hot dog on their menu that looked insanely delicious. We were only in Vegas for a few days, but we made sure to seek out that elote dog! It was almost everything I had imagined, except it was too spicy for me; I’m a baby when it comes to spicy food. I decided the concept needed to be recreated at home, but with a manageable spice level so I could enjoy it.

These hot dogs will have you doing an extra happy dance. The grilled hotdogs are topped with a spiced lime mayo, then covered in charred corn, tangy cotija cheese, fresh cilantro leaves (or parsley if you don’t like cilantro) and a sprinkling of either smoked paprika or chili powder, whichever your palate would prefer.

Hot dogs are delicious as is, but I think loaded hot dogs are seriously underrated. It doesn’t take much extra time to turn the basic grill staple into a serious party pleaser.

If you’re looking for more loaded hot dog inspiration, check out my Bruschetta Hot Dogs I posted a few years ago. I have another exciting to creation to share with you next week and my mouth is watering just thinking about it. I hope you all have a great week ahead! One final comment before you go on your way though- if you thought my love for elote had reached its peak, wait until you see Friday’s post! Enjoy, friends!

Elote Hot Dogs

 

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Yield: 4 hot dogs

Ingredients

for the lime mayo

• 4 tablespoons mayonnaise
• 1 teaspoon lime juice
• ¼ teaspoon smoked paprika
• ⅛ teaspoon ground cumin
• Pinch of chili powder

for the hot dogs

• 4 hot dogs
• ¾ cup corn
• 4 hot dog buns
• 1 tablespoon butter, melted
• Chili powder or smoked paprika
• ¼ cup crumbled cotija cheese
• 1 tablespoon cilantro leaves, chopped
• Lime wedges, for serving

Directions

for the lime mayo

1. Stir together the mayonnaise, lime juice, smoked paprika and ground cumin. Add the chili powder to taste.

for the hot dogs

1. Grill the hot dogs.
2. While the hot dogs are grilling, char the corn and prepare the buns. Char the corn in a small skillet over medium high-heat, stirring occasionally, until it’s lightly browned. Remove from the heat.
3. Brush the tops of the buns with the melted butter then lightly sprinkle with either chili powder (spicy) or smoked paprika (not spicy) depending on whether your preference. Toast the buns.
4. Put a hot dog in each bun. Divide the lime mayo between the hot dogs. Use half the cotija cheese to sprinkle over the mayo, reserve the other half. Divide the corn between the hot dogs then top with the remaining cotija cheese. Garnish with the chopped cilantro, lime wedges and a dusting of chili powder and/or smoked paprika.

Notes

Cotija is a Mexican cheese and usually can be found in the fresh cheese section of your grocery store. If you can’t find cotija, you could substitute queso fresco. If you can’t find either of those, you could try substituting feta.
I used full-fat mayonnaise and all-beef hot dogs.

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Lauren Uncategorized 0 Comments

How many posts have I started with, “I’m so excited to share this with you!”? I think that’s okay though because I only ever share recipes here that I think you NEED in your life so it makes sense for me to always be excited! These Healthy Open-Faced Chicken Salad Sandwiches have me really excited for several reasons, but mostly because the chicken salad is just damn delicious! Now, as many of you know, I am mayonnaise obsessed. At least half of you are probably cringing right now (I know Matt is!), but I’ve just always been hooked. Mayonnaise and healthy don’t exactly go together so I challenged myself to make a mayo-free chicken salad that wouldn’t make me miss the mayo at all. Well, as mayo-free as possible – I did throw in just one little tablespoon of mayo (which is less than a teaspoon per serving). Sorry, I can’t help it!

I was completely prepared to hate this chicken salad. I thought with subbing in plain Greek yogurt that would be all I would taste and that it would be okay, but not a solid substitute for the classic. I was so wrong and I’m so excited about it! I didn’t miss all the mayo one bit! The apple cider vinegar, Dijon, parsley and scallions give this chicken salad so much flavor and the crunch from the apple and the almonds keeps it from being anything but boring.

Another reason this chicken salad has so much flavor packed in is that I used grilled chicken. I love grilling chicken in the summertime and this sandwich is the perfect reason to throw a few extra chicken breasts on your grill. Matt hates chicken salad because he doesn’t like mayo and even he was chowing down on these!

The chicken salad tastes great on its own or on a green salad, but my favorite way to eat it is as these Open-Faced Chicken Salad Sandwiches. I love using locally baked sourdough bread as a healthier option. I am allergic to oats and most multigrain breads have rolled oats, oat flour or oat fiber in them. Although sourdough is similar to white bread in terms of calories and carbs, it is usually made with no sweeteners or oils, doesn’t require extra preservatives and is higher in protein. A lot of people also find it much easier to digest due to the lactic acid present as a result of the baking process. I also love how it’s soft and chewy with a bit of a tanginess to it. It holds up really well to this chicken salad and tastes so good with a little bit of fresh arugula for some added green veggies. I hope you enjoy this one! If you try a recipe, don’t forget to let me know how it was in the comments – I love hearing from you all!

Healthy Open-Faced Chicken Salad Sandwich

 

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Yield: 4 servings

Ingredients

for the chicken salad

• 1 pound boneless skinless chicken, grilled, about 2.5 cups cooked
• ½ cup diced apple
• ¼ cup chopped almonds
• ¼ cup sliced scallions
• ⅓ cup plain nonfat Greek yogurt
• 1 tablespoon mayonnaise
• 1 teaspoon apple cider vinegar
• ½ teaspoon Dijon mustard
• ¼ teaspoon salt
• Fresh ground pepper
• 1½ tablespoons fresh chopped parsley

for the sandwich

• 4 slices sourdough bread
• 1 cup arugula
• Carrot and red pepper slices for serving, optional

Directions

for the chicken salad

1. Dice the chicken. Toss in a medium mixing bowl with the diced apple, chopped almonds and sliced scallions. Add the yogurt, mayonnaise, vinegar, Dijon, salt, pepper and parsley. Stir well to combine.

for the sandwich

1. Put the sourdough bread on 4 plates or in 4 meal prep containers. Divide the arugula between the 4 slices of bread. Top with the chicken salad, dividing between the 4 slices of arugula topped bread. Add carrot and red pepper slices to container, if using.

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Lauren Uncategorized 0 Comments

I cannot express to you how juicy, cheesy and flavorful these burgers are! Last week we were talking about tried and true recipes and this is another one I’ve been making since 2008. Although these Smoked Gouda Beer Burgers aren’t in Matt’s and my rotation, that’s only because we try to eat somewhat healthy and don’t want to be eating cheese-stuffed burgers weekly. However, when we’re in the mood for a burger both of us instantly think about these huge smoky burgers. Especially with the beer involved they just scream summertime and standing out by your grill with a drink in hand.

Instead of melting the cheese on top, the burger meat is loaded with chunks of smoked gouda cheese. They create melted and gooey pockets of cheese in the burger, but the chunks are just big enough to not completely melt and still maintain their rich smoky flavor. The smoky flavor gets even more pronounced by the addition of smoked paprika in the burger seasoning. The beer, Worcestershire sauce and other seasonings also add to the richness and depth of flavor in these burgers.

I suggest letting the burgers firm up a little in the fridge after you make the patties otherwise you risk them falling apart with the cheese and liquid ingredients added to the meat. These ingredients are what make the burger so juicy though so I definitely wouldn’t skip anything! Pretzel buns are perfect for this burger because you want something that’s going to stand up to the bold flavors, just like Uncle Rob’s Tailgate Filet Sandwiches with Whiskey Marinade.

These Smoked Gouda Beer Burgers would be the ultimate dish for Father’s Day or the burger-lover in your life. I think it’s especially fitting to be posting these Father’s Day burgers today because it is my father-in-law, Floyd’s birthday! In addition to being caring and always willing to go above and beyond to lend a hand, my father-in-law loves burgers. So what better way to celebrate? I hope you enjoy these and make them for someone special this weekend!

Smoked Gouda Beer Burgers

 

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Yield: 6 burgers

Ingredients

• 2 pounds 85% lean ground sirloin
• ⅓ pound smoked gouda, cut into ¼-1/2” chunks
• ¼ cup grated onion, about ⅓ of an onion
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dijon mustard
• 2 teaspoons smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon ground coriander
• Salt and pepper
• 4 ounces beer
• 1½ tablespoons vegetable oil
• 6 pretzel buns
• Lettuce and tomato, for serving

Directions

1. In a large bowl add the ground sirloin, diced gouda, grated onion, Worcestershire sauce, dijon, smoked paprika, garlic powder, ground coriander, salt and pepper. I used about 6 grinds each of our small salt and pepper grinders. Mix with your hands until roughly combined, try not to over-mix. Add the beer and mix into the burger. Form the burger meat into 6 patties. Lightly press your thumb into the center of the burger so the center is thinner than the edges. When burgers cook they bulge into the middle so this ensures an even patty. Place the patties on a plate or platter, cover then refrigerate for about 10 minutes. You can skip this step, but your burgers are more likely to stay together if they have a chance to firm up a little in the fridge.
2. Heat your grill or grill pan to medium-high heat. Lightly brush the burgers with the vegetable oil then grill for 4-5 minutes on each side for a medium done burger. Do not press down on the burger with your spatula while it is cooking or flip other than the one time. This is how burgers lose their juiciness! Bobby Flay recommends an internal temperature of 145 degrees F for a perfect burger, which comes out medium, although the USDA recommends 160 degrees F for ground beef. We always follow Bobby Flay’s recommendation, but cook to whatever temperature you prefer or are comfortable with.
3. Remove from the heat and serve on the pretzel buns with the lettuce, tomato and condiment of choice. I recently had these with some pesto mayo and it was SO good!

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Lauren Uncategorized 0 Comments