National Grilled Cheese Month

April is National Grilled Cheese Month. I am not sure who decides these things, but food bloggers from coast to coast are jumping on the bandwagon, and like they say, "If your food blog friends jumped off a cliff while eating a grilled cheese sandwich, would you?" Evidently, I would. More grilled cheese can't be a bad thing, can it?

I don't know that I have ever met a grilled cheese that I didn't like. From plain, old yellow plastic Kraft singles between slices of white bread, to Jalapeno Garlic Tilapia Panini (YES! paninis are grilled cheese sandwiches), to Grilled Cheese Sandwiches with Spinach and Bacon, to a batter dipped Mozzarella and Caper Grilled Cheese, to a Mushroom and Provolone Patty Melt (OK, this might be pushing the definition of grilled cheese), to a Tuna Panini (with bacon!), and the multiple meaty layers of Our Favorite Panini, all that toasty, gooey, cheesy, sandwiched goodness speaks to me. I want it in my belly.

In addition to considering a panini to be a type of grilled cheese, I also lump Monte Cristo Sandwiches into this category. Monte Cristos are usually batter dipped and fried instead of actually grilled, but the filling of thinly sliced turkey and ham combined with melty cheese makes a truly delicious sandwich. I especially love when they are served with jams and jellies for dipping. The combination of the sweetness with the smoky meats and salty cheeses is delectable.

This Not Quite Monte Cristo has all those wonderful flavors but skips the traditional batter dipping in favor of simple grilling. Deli ham and nutty Gruyere cheese are layered between dense white bread that has been slathered with a spiked strawberry jam. Yes! Spiked jam. I used my homemade strawberry jam (made with strawberries from my backyard) and a full-bodied Cabernet Sauvignon. It is a grilled cheese suitable for celebrating National Grilled Cheese Month.

Not Quite Monte Cristo

(adapted from Food and Wine)

1 cup strawberry jam

1/4 cup Cabernet Sauvignon wine

20 slices of dense white bread (Cottage White or Potato Bread are nice)

8 ounces thinly sliced deli ham

10 slices Gruyere Cheese

softened unsalted butter

Combine jam and wine in a small saucepan over medium heat.
Bring to a simmer to blend flavors and then remove from heat; allow to cool slightly.
Heat a large skillet or griddle.
Spread 10 slices of the bread with the jam mixture.
Top with the ham and the cheese and close the sandwiches.
Lightly butter the outside of the sandwiches and cook over moderate heat until toasted and the cheese is melted.
Cut in half and serve right away. (Serves 10)

Rumor Has It

Rumor has it that it is snowing again today.

Rumor has it that rain is on the forecast for tomorrow.

Rumor has it that there will be more snow for Monday.

Rumor has it that I took advantage of the cold and wet and made another wintery recipe.

Rumor has it that Hubs isn't a real fan of fruity things.

Rumor has it that if you ever see him with a glass of wine, he is most likely just holding it for me.

Rumor has it that he ate about half a pan of this dessert in one sitting with vanilla bean ice cream.

Rumor has it he didn't even share with the pups.

Rumor has it that it's that good.

Red Wine Pear Crisp

(adapted from Cooking Light)

1/2 cup flour

1/2 cup old-fashioned oats

1/4 cup brown sugar, packed

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/8 teaspoon salt

3 tablespoons butter, melted

2/3 cup cabernet sauvignon wine

1/2 cup sugar

zest of one lemon

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

5 pears, peeled, cored, and thinly sliced

Preheat oven to 350F.
Combine flour, oats, brown sugar, cinnamon, allspice, and salt.
Drizzle in melted butter and stir with a fork until crumbly. Set aside.
Combine wine and sugar in a large skillet; bring to a simmer.
Stir until sugar is dissolved and reduce heat.
Add zest, cinnamon, allspice, and pears to the pan and toss to coat.
Simmer about 15 minutes until pears are tender.
Grease an 8-inch square baking dish or coat with cooking spray.
Spoon pear mixture into prepared pan.
Sprinkle evenly with streusel mixture.
Bake for 30 minutes, until bubbly and lightly browned.
Serve with vanilla ice cream or whipping cream. (Serves 6) 

Cabin Fever

This past week, a spring snow storm of proportions most only associate with Laura Ingalls Wilder stories pummeled through our state. Our area was hit first with a day of pea soup fog so dense that it was impossible at times to see the neighbors across the street.This turned to rain and sleet through the night that froze as a base for snow that fell for 3 days with accumulations of over a foot of heavy, wet white stuff. Of course, this being South Dakota, the wind also blew. Drifts, anyone?

The western part of the state saw snow fall totaling over 20 inches and in some places closer to 30. Eastern populations were tested with an ice storm that coated trees and power lines and crippled both. Mature trees toppled under the weight of the moisture and as I write this post, thousands of people haven't had electricity for 5 days.

No travel was advised, and interstates were closed. Power crews, snow plows, and farmers with cows calving had no choice but to weather the elements, but everyone else basically hunkered down to wait out Mother Nature's temper tantrum.

Watching my social media feeds, I saw most enjoy the first day of being house bound. Those that had power watched movies, made pot roasts and chili, and caught up on neglected home projects. Even without electricity the early storm hours were treated as a novelty with creative candle and flashlight arrangements and reading *gasp* actual books when their Kindle batteries died. Everyone gave updates on snowfall totals and broken branches in backyards. 

As time wore on, the updates were less cheery. Fingers and noses were cold. Movies were old. They craved a food not in their fridge or pantry, and wanted coffee desperately. Many ventured out and shoveled as they waited for maintenance crews to clear roads and/or restore power. People had cabin fever.

Not me. Not really. I am, for the most part, a homebody. The never ending snow was a valid excuse for me to stay home just like I wanted. I did shovel a path for the pups. That is a necessity with my low-to-the-ground dachshunds. But, it wasn't until my car seriously looked stranded by a drift that I began to feel even a twinge of needing to get out. Although, even then, I didn't want to leave. I just wanted to be able to, if I should decide to do so.

This spring snow storm was terribly destructive for the eastern part of the state, but out here on the prairie, it was much needed moisture. Last summer's drought conditions hadn't been helped much by a fairly dry winter. We need the heavy, wet snow on the fields and pastures.

I also needed an excuse to dig back into my winter arsenal of recipes. 70-degree temps the week before had me looking at salads and grilling, but 3 days of snowfall brought the Easter ham bone from the freezer for a big pot of ham and beans. Snow equals comfort food, and as fresh and lovely as a spring salad might be, nothing is more nourishing for the soul on a cold day like comfort food.

Beef Filets with Pomegranate Wine Sauce are a decidedly winter food for me. Sure, pomegranate juice is available year round, but the fruit is seasonally winter. The sauce is rich and comforting and just the thing to enjoy on a snow day. It might even console those with cabin fever.

Beef Filets with Pomegranate Wine Sauce

(adapted from Cooking Light)

4 beef tenderloin steaks

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

olive oil

1 tablespoon minced shallots

1/3 cup red wine (I used a Merlot.)

1/3 cup pomegranate juice

1/3 cup beef broth

2 sprigs thyme

1 1/2 tablespoons chilled butter, cut into small pieces

Heat olive oil a large, cast-iron skillet over medium-high heat.
Season steaks with salt and pepper.
Add steaks to pan and cook 3 minutes on each side, or until well seared and cooked to desired doneness.
Remove steaks from the pan; keep warm.
Add shallots to the pan and saute.
Season with pepper and add wine, juice, broth, and thyme.
Bring to a boil.
Cook about 7 minutes or until reduced.
Remove from heat and discard thyme springs.
Add butter to the sauce, stirring until melted.
Serve sauce over steaks.

Steak/Stake Out

I made the most delicious steaks last night. The marinade recipe was discovered last summer, but I had forgotten how really simple and perfect it was with Flat Iron steaks. Incredibly divine. Really. Unfortunately, I was too lazy to fire up the grill in our cooler (and snow falling) temperatures, but the Rosemary and Garlic Flat Iron Steak was still juicy and succulent when seared to perfection on the cast iron grill pan indoors. We paired it up with some roasted acorn squash and steamed asparagus and finished the meal with a few Gran Marnier Truffles. The twinkle of Christmas lights made dinner seem almost magical. *sigh*

And speaking of the magic of Christmas lights (great segue, huh?), we have another stake out under the kitchen Christmas tree. Sissy set up command under the tree and slept on its skirt all last holiday season. This year, Ace is in control of stalking Santa. The pups are determined to catch the jolly old elf in the act. Maybe we will grill up a few Rosemary and Garlic Flat Iron Steaks and talk about that naught or nice thing over dinner...

Rosemary and Garlic Flat Iron Steak

(adapted from Food.com)

2 flat iron steaks (1 pound-ish, total)

2 tablespoons olive oil

2 garlic cloves, minced

1 teaspoon rosemary, chopped

1/4 cup cabernet sauvignon wine

salt

fresh ground pepper

1/2 teaspoon dry mustard

Combine all marinade ingredients in a shallow dish or Ziploc bag.
Add the steaks and marinate for 1 hour, turning frequently to ensure even distribution of flavors.
Grill over hot coals or in heated grill pan for (roughly) 4 minutes per side.
(Flat Iron steak is best cooked rare to medium rare for optimum flavor.) Serves 2.

Why Just Blogging Is Enough

I hear it all the time from the real bloggers: "This is not a hobby, it is a business."

I hear it all the time from well-meaning readers and friends: "You should have a restaurant/cafe/catering business/cooking show or classes."

Thank you. It is very flattering that you all think that I am capable of making this fun little venture into something more. It is awesome that you look to my future and see big dreams for me. You are wonderful. It is great to have such total support.

But, the reality is that this IS my hobby. This is an effective release for me. I like cooking. I like sharing it. End of story.

I am happy letting this all be fun and games. I am happy with good food On My Plate and still some of my menus being flops. I am happy with typing silly, little stories and sharing recipes. Maybe someday, I might want to expand my horizons. Maybe someday, just blogging for fun might not be enough for me. When that day comes, I will take the next step. But, for now, I just want to cook and eat and share and enjoy. 

I love your support. I love your comments and praise. Who wouldn't? But my ego gets kept in check within the reality of my kitchen. I am a real cook (not a chef or in any way a professional) that screws things up and honestly can't follow a recipe to save myself. I am an amateur with a cheap camera that often takes fuzzy photos in bad lighting. I get too wordy in most of my posts and discover embarrassing typos nearly every time AFTER I publish. But, I like to share what is On My Plate. I love to hear that you enjoy the posts, made the food for your family and friends, and even appreciate knowing when things don't quite work out.

Pasta with Zucchini, Bacon, and Goat Cheese fits that theme of ego check. I have made this meal no less than 4 times since recently pulling the recipe from an old Bon Appetit magazine. We heart veggie and pasta dishes, and this is a variation of something that we have prepared for years. Using ingredients that I usually have on hand (goat cheese being the only specific item that I would have to add to the shopping list), it fit very well into our menu rotation. I haven't yet shared it because I can't seem to get a good pic. The first time I made it, Hubs didn't get home from the farm until after 10pm...no light for a photo then. The second time, I seriously overcooked the zucchini and while the dish was still tasty, it was U.G.L.Y. Both the third and fourth times this dish graced our table, I should have checked the forecast because cloudy weather prevented good photos. 

I snapped a pic anyway. I am sharing it anyway. If I was blogging for a sponsor, that wouldn't work. If I was serving the dish to the public, the less than perfect presentation wouldn't work. The pasta is still delicious. We still ate it and will eat it again. We love good food and Pasta with Zucchini, Bacon, and Goat Cheese is the kind of good food that makes just blogging more than enough On My Plate.

Pasta with Zucchini, Bacon, and Goat Cheese

12 slices bacon, cut into 1-inch pieces

2 cups chopped red onion

1 1/2 cups dry white wine

3 cups pasta (use your favorite shape, rotini works well)

3 small zucchini, cut into 1/2-inch half-moons

1 1/2 cups chopped tomato (seeded)

1/3 cup chopped fresh oregano

1 cup soft, fresh goat cheese (crumbled)

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. 

Using slotted spoon, transfer to paper towels to drain. 

Pour off all but 4 tablespoons drippings from skillet.

Add onion and saute until soft, about 3 minutes. 

Add zucchini and toss with onion and coat with bacon dripping, saute lightly. (It should be tender, but still crisp.)

Add wine; boil until reduced by 1/3, about 3 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until slightly underdone. 

Drain.

Add pasta, bacon, tomatoes, and oregano to zucchini and onion in skillet. 

Toss over medium-high heat until sauce coats pasta, about 3 minutes. 

Add cheese and toss until beginning to melt, about 2 minutes. 

Season to taste with salt and pepper and serve. (Serves 6)

Sunshine on My Shoulders Makes Me Happy

The sun is shining today...for the second day in a row...after 5 days of constant rain and drizzle and wet and gray and cold and YUCK.  Sunshine on my shoulders makes me happy. 'Nuff said.

Something crisp and refreshing to sip as I enjoy this sunny day? Of course. How about a Pomegranate-Honey Cooler? This is basically a wine cooler, but not your syrupy sweet Bartels and Jaymes (rest assured, I had to Google to know how to spell Jaymes properly). Blending dry and slightly lemony Pinot Grigio with the mild and fruity pomegranate juice creates a brisk, fresh drink that is thirst-quenching on a sunny summer's day. Add just enough honey to balance the tartness, but don't go overboard.

Now, please excuse me. I have some sunshine to enjoy with the Pomegranate-Honey Cooler On My Plate (or rather, In My Glass...but that might be another blog).

Pomegranate-Honey Cooler

1 botttle dry white wine (I used Santa Margherita Pinot Grigio)

1 1/2 cups pomegranate juice

2-4 tablespoons honey

slices of lemon

Combine wine and juice in a pitcher.
Add honey and stir until dissolved.
Divided among 6 ice-filled glasses.
Garnish with slices of lemon. (Serves 6)

Home Alone

I am home alone tonight as Hubby is out of town. Sometimes when he is away, I will cook up a storm and try recipes that I don't think that he would enjoy. However, tonight I am tired. Dinner, if you can call it that, is going to be simple and easy, with the emphasis on the easy. I have leftover Pepperoni Chips from the cheese tray from Saturday night's get-together, and I think that this will serve just fine. Add a little cheese, crackers, and wine and my meal is complete.

Pepperoni Chips are a simple, little, crispy snack that are great on their own or served in combination with cheese and crackers. Try them with a glass of wine, but they are just as tasty with a cold beer. I original found the recipe in an email from World Wide Recipes, and have made them many times since. Imagine the crispy crunchy bits of pepperoni on top of your favorite pizza. That is a Pepperoni Chip. Yum!

Pepperoni Chips

1 (8 ounce) package pepperoni, thin sliced

Preheat oven to 350°F.
Place the pepperoni slices in a single layer on a baking sheet.
Bake until crispy, about 10 to 15 minutes.
Transfer to paper towels to absorb the fat and cool to room temperature.
Will keep for several days at room temperature. (8 servings)

Now that you know what is on my plate, are you interested to know what is in my glass? I am currently a fan of Menage a Trios California Red Table Wine by Folie a Deux. This is a blend of Zinfandel, Merlot, and Cabernet Franc. I am not a true wine connoisseur, and don't have the vocabulary to describe the flavor, bouquet and complexity of a wine, but I do know what I like, and I like this. It was discovered while having lunch with a friend at the Derby Cafe in Chamberlain. We had some fun laughs and giggles over the name, and the wine was not a disappointment. Hubby's joke is that the Menage a Trios part of it is that I could drink 3 bottles, if I let myself. He is quite the comedian, isn't he? Regardless, the wine is inexpensive, but good. Three bottles wouldn't break the bank, if I were so inclined. ;)

I am really enjoying savoring it in my new Stemless Wine Glasses. With 2 wild puppies and my own klutzy self running around, the stability of a stemless glass is genius. Mine aren't the Pottery Barn version, though. They were a gift from a friend, and purchased at Target. I love Target. It has the best things at great prices.