TWO Triple-Decker Toasted Cheese, Tomato and Herb Sandwiches

So few tomato plants, yet so many tomatoes. I’m overwhelmed with tomatoes. Even knowing that I’m competing with a greedy squirrel (or could it be the skunk I smell several nights each week), there seems to be a plethora of tomatoes in my little garden.

I made a tomato vegetable pie and I’ve given some tomatoes away, but still I pick tomatoes. Because of the previously-mentioned creature, the moment I see as much as a glimpse of color other than green, I pick a tomato and place it on the windowsill.

Thank heavens, the supply is finally winding down. But, this past week the sill was getting crowded, so I decided to have a simple sandwich supper, two nights in a row.

Thus was born TWO TRIPLE-DECKER TOASTED CHEESE, TOMATO AND HERB SANDWICHES!


Ingredients for four sandwiches...

12 slices whole grain bread
butter and/or extra virgin olive oil

Sandwich #1 ~
4 oz. cream cheese (half an 8-oz. box)
grated cheddar cheese (I grated sharp white cheddar)
fresh tomato slices, enough to cover 8 slices of bread
fresh basil leaves, cut in thin strips
fresh sage leaves, cut in thin strips
freshly ground black pepper
raw, shredded carrots

Sandwich #2 ~
4 oz. cream cheese (half an 8-oz. box)
shredded cheddar cheese (I bought this yellow cheddar already shredded)
fresh tomato slices, enough to cover 8 slices of bread
fresh basil leaves, cut in thin strips
fresh sage leaves, cut in thin strips
freshly ground black pepper
raw, shredded carrots
small cooking onion, cut in thin strips


Directions...

1. To prepare tomatoes: slice tomatoes, place on plate and sprinkle with basil strips and freshly ground black pepper. Loosely cover and set aside.

2. To prepare cheddar cheese: grate cheese, cut fresh sage leaves in strips, mix in small bowl. Loosely cover and set aside.

3. Spread a thin layer of butter on both sides of all twelve (12) slices of bread (or brush with EVOO). Note: I used butter for the first night and brushed EVOO on my slices of bread on the second night. No noticeable difference, as far as I'm concerned.

4. For each sandwich, over medium heat, brown both sides of one slice of buttered bread and brown only one side each of the two remaining slices. You can brown all the slices as directed before assembling the sandwiches.

5. For Sandwich #2, add the step of lightly sauteing the carrots and the onions.

6. Assemble in this order: bread (untoasted side down) topped with cream cheese, tomatoes and basil; bread toasted on both sides; cheddar cheese and sage; carrots (and onions if making Sandwich #2); bread (untoasted side up).

7. Place in heated pan, over medium heat (adjust as needed), topping each sandwiches with a lid or weighted plate. Turn when bottom side is browned. Brown second side to desired doneness.

These vegetables, cheeses and herbs were used according to what was available in my garden and my refrigerator. Take a look at what you’re growing or what’s in your fridge and you can create your own delicious sandwich.

Aha, I just remembered... if you look closely at the layout of ingredients with the yellow cheddar, you’ll see that I mixed in a few sliced almonds. A crunchy bonus!

Cheesy Jalapeño Corn Muffins

Corn muffins and cornbread are high on my list of flavorful, satisfying foods. Add cheddar cheese and jalapeno peppers and this food jumps right to the top of my winter favorites.

These Cheesy Jalapeno Corn Muffins are quick and easy to make, using a packaged cornbread mix or making them from scratch. Sometimes I won’t touch a mix -- have to make everything from scratch. Other times, what the heck! Either way, Cheesy Jalapeno Corn Muffins are finger-licking-good (imagine butter dripping down your fingers after you slather it on a warm, fresh-out-of-the-oven corn muffin).

I’m glad I decided to make them when I did, ‘cause daughter was making homemade vegetarian lasagne--the America’s Test Kitchen way--and I was invited to dinner. I want to say, here and now in front of the world (well, at least my entire readership), that her lasagne was the best I’ve ever eaten. Not only that, it was the best food (not counting chocolate) that I’ve tasted in my almost-67 years of living!


The lasagne included parmesan, mozzarella and cottage cheeses, but that alone couldn’t account for the amazing taste of the sauce. Then I found out that the recipe called for heavy cream and lots of garlic. Garlic and I don’t agree, but what can I do when my daughter uses it in most every one of her mouthwatering recipes.

Back to the matter at hand, corn muffins ~


CHEESY JALAPENO CORN MUFFINS

Ingredients...

Start with your favorite cornbread recipe and add the cheese, jalapeno and green onion.
OR
1 (8-1/2 oz.) box Jiffy cornbread mix
1 egg
1/4 cup butter, melted and cooled
1/3 cup milk (any - I used skim)

1 cup shredded cheddar cheese (the sharper the better)
1 small green onion (scallion), sliced
1 small jalapeno pepper, diced

1/8 tsp. salt (optional)


Directions...

1. Preheat oven to 375-degrees Fahrenheit

2. Mix up your favorite cornbread. OR, combine cornbread mix, egg and melted butter.

3. Add remaining ingredients and combine. Mixture will be thick and lumpy.

4. Place mixture in a greased muffin tin.

5. Bake 15 to 20 minutes (or as long as called for in your from-scratch recipe), or until corn muffins are golden brown.

About Jalapenos Peppers ~

Jalapenos are quite mild compared to habaneros and scotch bonnet peppers. But, they can be a problem, so keep in mind...

*If you have cuts, scrapes or other open wounds on your hands or fingers, be very careful about handling jalapenos. Wear gloves if you have to.

*Cut both ends from the pepper, then cut it in half lengthwise. Using a serrated spoon, scrape out the white membranes and the seeds.

*I used only 3/4 of my small jalapeno. I want to know it’s there, but not burn my mouth! How much you use really depends on how much heat you want.

*If you have a reaction to the pepper “juice” on your hands, mix table salt into warm water and soak & rub your hands for a few minutes.

*Keep your hands away from eyes, nose, ears and mouth when handling jalapenos. Again, if you have a problem, warm salt water is a solution.


About cornbread from scratch ~

Recipes abound for cornbread/corn muffins. They are all similar, but some use sugar, some do not. I prefer not to use sugar. It’s your choice, but if you’ve never made it before, try it both ways before you decide.

I love fall. I love winter. I love anytime of the year, like now, when the sun is shining and the air is cool, or cold. Corn muffins fit right in with cold weather foods like my daughter’s lasagne, chili, stew and homemade soups.


Leftover corn muffins? Slather on some peanut butter--oh, so scrumptious!

BTW, that’s a big hunk of cheddar cheese on the plate with the muffins.

Spinach Brownies ~ Really!

I keep thinking I’ve already posted about Spinach Brownies. I last made them in December and have come across my photos of them often, as I browse through my food pictures in iPhoto. So, maybe they’ve been on my mind so often that it seems I’ve already written about them.

Oh well, if I have, I have. Believe me, Spinach Brownies are worth a second look.

I first had Spinach Brownies many years ago -- over thirty years ago? The office staff stopped at the boss’ house for appetizers before going out to Christmas dinner. The boss’ wife (thanks, Mrs. Payne) made Spinach Brownies and and I have to admit, I can’t remember any other appetizer from that evening. From that day on, I was hooked!

Sorry if you’re wishing for chocolate. There's no chocolate in these brownies. Instead, think quiche. In fact, think the most delicious quiche you ever tasted, baked in a square pan and cut into brownie size pieces.

SPINACH BROWNIES
(Makes an 8-inch x 8-inch pan)

Ingredients...
1/2-cup unbleached or all-purpose flour
1/2-teaspoon salt
1/2-teaspoon baking powder
1 egg
1/2-cup milk (any, but whole milk gives richest taste)
1/4-cup butter, melted (I use salted. Unsalted will work just as well)
1/2-cup diced onion
1/2-pound shredded extra-sharp cheddar cheese (I prefer the white cheddar)
1/2-box frozen chopped spinach, thawed and drained. Squeeze out any remaining liquid by hand.

Directions...
1. Whisk flour, salt and baking powder in medium-sized bowl.
2. Mix in egg, milk and butter.
3. Stir in onion, cheddar and spinach.
4. Pour into 8-inch by 8-inch baking pan. I like to line the bottom with parchment paper.
5. Bake in a preheated 350-degree Fahrenheit oven for 35 minutes.
6. Cool. Cut into squares. Serve at room temperature.

See how easy these brownies are to mix and bake. For a 9-inch by 13-inch pan, double the ingredients.

Don’t get in a rut thinking of Spinach Brownies as only an appetizer. Can’t you just imagine serving them for breakfast or for a brunch? A late night snack?

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