Here’s a fun twist on the classic grilled ham and cheese sandwich using a combination of smoky, salty, tangy and sweet ingredients. It’s really good! You’ll definitely want to use a good quality bread…something sturdy (I’ve found that normal sandwich bread can be too soft for paninis). I used Portland French Bakery’s Sliced Rustic Wheat Bread because it’s one of my favorite breads for paninis. I also used sharp cheddar instead of medium cheddar. Serve with lightly dressed salad greens if you like. Enjoy!

Smoked Ham, Cheddar Cheese and Pear Panini
-recipe from Williams-Sonoma.com

Here, the flavors of salty ham and sweet pears are nicely balanced by pungent mustard and a full-flavored cheddar cheese. If you can’t find a Bartlett pear, a Comice or Anjou is a good substitute. Accompany the sandwiches with a simple tossed green salad. If you have a panini press or a panini grill, use it as directed in the manufacturer’s instructions.

Ingredients:
8 thick slices multigrain bread 
1/2 cup whole-grain mustard 
1/2 lb. thinly sliced smoked ham 
1 Bartlett pear, peeled, cored and cut into slices about 1/4 inch thick 
1/2 lb. medium-sharp cheddar cheese, thinly sliced 
1/2 cup olive oil 

Directions: Brush the bread slices on one side with the mustard. Divide the ham evenly among 4 of the slices. Top with the pear slices and then with cheese. Top with the remaining bread slices, mustard side down.

Heat a grill pan or heavy fry pan over medium-high heat. Brush the outsides of the sandwiches with the olive oil.

When the pan is hot, place 2 sandwiches in the center. Set another heavy pan on top of the sandwiches and place 2 or 3 heavy cans in the pan to weight it down evenly. Cook the sandwiches until lightly browned, about 3 minutes. Turn the sandwiches over, weight them again, and cook until browned on the other side and the cheese is melting, about 3 minutes more. Transfer the sandwiches to a plate. Repeat to cook the remaining 2 sandwiches. Cut the sandwiches in half, place on individual plates and serve immediately. Serves 4.

Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
 

Tags: autumn, cheddar cheese, grilled ham and cheese sandwich, ham, lunch, panini, panini grill, panini press, pear, Portland French Bakery, sandwich, Williams-Sonoma

Now that we’re heading into Autumn, it’s time to start hauling out the comfort food recipes!!! Chile Mac, a simple and comforting dish, is nothing fancy but it is a good, quick weeknight dinner. Plus, it’s fairly inexpensive to make and can easily be doubled or tripled to feed a crowd.

I usually use beef broth instead of chicken broth, and I like to add a little more chili powder and cumin. Sometimes I use fire-roasted tomatoes with green chiles to add a little more zip. Corn would be a nice addition, too. I garnish each serving with shredded cheddar or jalapeno jack cheese, or a dollop of sour cream. Serve with a big green salad. Enjoy!

Chili Mac
-recipe from The New Boston Globe Cookbook by Sheryl Julian

A great kids’ dish, this mixture of ground beef and macaroni, cooked together with tomatoes and a few spices, makes a fine weeknight meal. Serves 4.

1 tablespoon vegetable oil
1 medium onion, chopped
3 cloves garlic, chopped
1 pound lean ground beef
8 ounces elbow macaroni
1 can (16 ounces) whole peeled tomatoes, crushed
2 cups chicken stock
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1 cup shredded cheddar cheese
Extra grated cheddar (for serving)

In a large skillet over medium-high heat, heat the oil and when it is hot, cook the onion, stirring often, for 5 minutes or until lightly browned and softened. Add the garlic and cook for 1 minute more.

Add the ground beef and cook, stirring constantly, for 5 minutes or until browned and cooked through.

Add the macaroni, tomatoes, stock, chili powder, cumin, and salt. Stir well. Bring to a boil, lower the heat, and cover the pan. Simmer for 10 minutes, or until liquid is mostly absorbed and macaroni is tender but still has some bite.

Add the cheese and stir just until melted. Taste for seasoning and add more salt, if you like. Serve with extra cheddar.

I’m linked to:
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Delicious Dishes

Tags: cheddar cheese, chicken stock, chili powder, crushed tomatoes, cumin, ground beef, macaroni, onion, Pasta, Quick Cooking

Who said real men don’t eat quiche? Husband can inhale 2 manly-sized pieces of this delicious Bacon and Green Chili Quiche in one sitting. The combination of bacon, green chiles and cheese is a definite winner! It’s also great for brunch or lunch entertaining because it can be made ahead and cooled (completely), then wrapped in plastic wrap and refrigerated. To serve, simply remove the plastic wrap and reheat the quiche in a 350°F oven for 15 minutes or until it’s heated through. Serve warm or at room temperature.

I followed the recipe except for substituting  pepperjack cheese for regular jack cheese. I forgot to drain the green chiles so the custard wasn’t quite as firm as I would’ve liked but it was still very, very tasty. Next time, I’ll try using only 1 cup of half & half to see if that makes for a firmer quiche, too (if reducing liquid, reduce the salt). After baking, let the quiche rest for 20 minutes or so (5 minutes wasn’t quite long enough).  Enjoy!

I’m linking this recipe to these blog parties: Finer Things Friday, Foodie Friday

Bacon and Green Chile Quiche
-recipe from Bon Appétit Magazine

1 refrigerated pie crust (half of 15-ounce package), room temperature

8 strips bacon
1 4-ounce can diced green chiles, drained
4 green onions, chopped
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 cup shredded sharp cheddar cheese (about 4 ounces)
1 1/4 cups half and half
4 eggs
1/2 teaspoon salt

Preheat oven to 425°F. Unfold crust. Using wet fingertips, press together any tears. Press crust into 9-inch deep dish pie plate. Press foil over crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce temperature to 400°F.

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon. Sprinkle bacon, then chilies and green onion over crust. Combine Monterey Jack cheese and cheddar cheese and sprinkle over. Beat half and half, eggs and salt in medium bowl to blend. Pour half and half mixture into crust.

Bake quiche until knife inserted into center comes out clean, about 45 minutes. Let quiche stand 5 minutes. Cut quiche into wedges and serve.

Tags: bacon, brunch, cheddar cheese, Eggs, green chiles, jack cheese, pie crust, quiche