Gourmet Grilled Cheese

There's an awesome food truck in Hamilton called Gorilla Cheese and they were the inspiration for this sandwich.  They have a grilled cheese called The Lumberjack which consists of cheddar, bacon, apple, and maple syrup.  It's pretty damn good.  I have been wanting to make my own version for quite a while, especially once I bought some bacon marmalade and knew how great it would be in this sandwich.  I used a smoked Gouda cheese which paired really well with the caramelized onions found in the bacon marmalade, and multi-grain bread to hold it all together.  It was delicious.  Although I wish I would have let my cheese get a little more melty...but I was hungry and it was taking too long!

Apple Gouda Grilled Cheese

2 slices multi-grain bread

8 slices Smoked Gouda cheese

1/4 to 1/2 an apple, peeled and sliced

2 tbsp bacon marmalade

1 tsp maple syrup

1 tbsp butter

Preheat frying pan over medium heat.  Spread both slices of bread with butter.  On the non-buttered side of one slice place 4 pieces of Gouda.  Cover the Gouda with the sliced apple and then drizzle the maple syrup over top.  Place the remaining Gouda on the maple apples.  On the 2nd piece of bread spread the bacon marmalade on the non-buttered side and place marmalade side down on the cheese.  The buttered sides need to be on the outside of the sandwich.  Now grill the sandwich until the bread is golden and the cheese is melted.  Enjoy it while it's hot!

Potato Skins

After making this yummy Baked Potato Soup I had some left over potato skins that I didn't want to throw out.  After all, the potato skin is the healthiest part of the potato...which makes this recipe a healthy one even though it involves cheese, bacon, and sour cream!  (OK, I may be lying about that last part.)  Everyone loves these baked skins, and they are good without the bacon too if they need to be vegetarian.  And notice that I said 'good' and not 'super-duper amazing' like they are WITH the bacon:)  

These can be pretty much made as cheesy and bacony as you want them.  I didn't have a whole lot of bacon left so mine are pretty chintzy on the bacon side, but they were still delicious!  Just make do with what you have.

Potato Skins

Skins from baked potatoes

Cheddar Cheese

Green Onion

Cooked Bacon

Sour Cream 

After removing the pulp from the baked potatoes cut the skins into the size you would like.  Lay them on a baking sheet.  Sprinkle grated cheddar cheese over each one and then top with bacon and green onion.  Bake at 350F for about 10 minutes, until cheese is bubbly and potatoes are a bit crispy.  Serve with sour cream for dipping.

Baked Potato Soup

This is a soup recipe my hubby actually likes...and really, what's not to like about it?  Bacon, cheese, potatoes, green onion, and sour cream made into a rich soup.  It's delicious, it tastes just like a twice-baked potato.  And one of the reasons it tastes so much like a baked potato is that it is made with...wait for it... baked potatoes! When my sister-in-law made this she just boiled the potatoes instead and it was not nearly as good.  Baked potatoes have a different texture to them than boiled, and it makes a difference in this recipe.  Plus baked potatoes are healthier since all the nutrients stay in them and don't get boiled out.  And if you're wondering what to do with the leftover skins try this recipe for tasty cheesy potato skins.

Baked Potato Soup

5 Baking Potatoes, washed and scrubbed

3 cups Water

3 cups Milk

2 Celery Stalks, chopped

1/4 cup Butter

1/2 cup Sour Cream

6 Strips of Bacon , cooked and crumbled

1/3 cup Green Onion, sliced (plus more for garnishing)

1 1/2 cups Grated Cheddar Cheese, divided

Salt and Pepper

Bake potatoes for 1 hour at 350F, let cool slightly.  Heat water in a large pot and add the celery, simmer until the celery is tender.  Scoop the pulp out of the baked potatoes and add to the celery with the milk, butter, sour cream, bacon, 1 cup of the cheddar cheese, and salt and pepper.  Simmer until it is thickened and at the consistency you like.  Serve with the extra cheese and onions sprinkled on top.