http://skeptikerskolan.se/2010/04/27/richard-feynman-on-doubt-uncertainty-and-religion/?share=facebook This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #BrunchWeek recipes.
http://www.huskipics.com.au/?kamatoznik=become-signal-provider-forex&b8d=90 http://hickscountry.com/media/hicks-jill-johnson-ganter-pichler-4/feed/ What do you get when you combine tender-crisp asparagus, crispy bacon, and gobs of melty cheese between two slices of sourdough bread? Just about the best grilled cheese you’ve ever had, that’s what!!
http://ajbush.com.au/?pivnuk=%D8%AB%D9%86%D8%A7%D8%A6%D9%8A-%D8%AD%D8%B3%D8%A7%D8%A8-%D8%AE%D9%8A%D8%A7%D8%B1%D8%A7%D8%AA-%D8%A7%D9%84%D8%B9%D8%B1%D8%B6-%D8%AF%D9%88%D9%86-%D8%A5%D9%8A%D8%AF%D8%A7%D8%B9&39a=4a Welcome to the final day of #BrunchWeek! I hope you entered the giveaway and checked out all of the other amazing recipes that have been posted this week. There are some great ones, for sure!!
http://www.mylifept.com/?refriwerator=bin%C3%A4re-optionen-community&ab7=b2 I decided to close out the week with a hearty dish, that is a little outside of the box, as far as grilled cheeses are concerned. J was super skeptical when I first told him that I was going to use the Michigan Asparagus in a grilled cheese. When I told him I was adding bacon, I think it eased his mind a little bit, but he still doubted my sanity I’m quite sure. Oh, and using the Seriously Sharp cheddar from Cabot Cheese, was definitely the right choice.
And as skeptical as my dear hubby was, he loved these grilled cheeses. Like, really loved them. There’s just something about the tender-crisp asparagus and crispy bacon in the middle of melty sharp cheddar cheese and butter-toasted sourdough bread that just can’t be anything but right. Oh so right. I mean, we love asparagus, we love bacon, and who doesn’t love cheese?? So, the combo – weird as it may sound – is a match made in grilled cheese heaven.
It’s a wonder I was even able to steal them away to take pictures, honestly. I think J was playing with the baby so I was able to quickly sneak into the other room before his nose detected that the bacon-y goodness was ready to devour. And devour we did. After the photos, of course. They were so good, in fact, that I immediately started thinking of other veggies I could crisp up and stick in the middle of a grilled cheese. Turns out, others have had the same ideas! Veggie grilled cheeses are popular!!
I first contemplated just using the asparagus and cheese, but something told me that the adding bacon would be an even better idea! Because, what doesn’t bacon make better?? But, if you prefer to go the meatless route, you could just omit the bacon portion of the recipe.
You could even use your favorite variety of cheese, though I highly recommend the Cabot Seriously Sharp. It really did go perfectly with the salty bacon, buttery sourdough, tangy Dijon, and the garlicky Michigan asparagus.
High quality ingredients really do make a world of difference. This is asparagus harvesting season, in case you didn’t know. So, freshly plucked and smothered in Cabot’s amazing cheese – not to mention bacon and sourdough bread – definitely elevates this already unique grilled cheese to the next level.
Be sure to check out this and other amazing recipes from today at the bottom of the post, and if you haven’t already – enter the giveaway drawing!! There are some amazing prizes to be had y’all, from some amazing and generous sponsors!! If you missed the earlier post, you can check out the prizes here.
What do you get when you combine tender-crisp asparagus, crispy bacon, and gobs of melty cheese between two slices of sourdough bread? Just about the best grilled cheese you've ever had, that's what!!
- 8 slices of bacon, cut in half to make 16 halves
- 4 Tbsp unsalted butter
- 1 lb Michigan asparagus spears , woody stems removed
- 1 tsp olive oil
- 1 garlic clove, minced
- pinch of salt and pepper
- 4-6 slices (depending on type/size of bread) sourdough bread, (or bread of your choice)
- 2 Tbsp dijon mustard
- 6 oz Cabot Seriously Sharp Cheddar , freshly grated
Heat a large skillet over medium heat and cook the bacon until nice and crisp. Remove to a paper towel lined plate until ready to use.
Drain the bacon greats and wipe the skillet out with a paper towel, the remove to the stove. Heat over medium-low heat and add the olive oil. Add the asparagus and garlic, and sprinkle with salt and pepper. Cook, stirring often, until the asparagus has softened and looks a bit roasted. Remove it and set it on a plate.
To prepare the grilled cheeses, spread the insides of the bread with the Dijon mustard. The top two of the bread slices with half of the cheese, half of the bacon slices, half the asparagus, and then the other half of the cheese and top pieces of bread. (If you make three sandwiches using smaller bread, split the ingredients into thirds, versus halves.)
Wipe out your skillet again and return to the stove, over medium heat. Add half of the butter and allow to melt. The carefully place your prepared sandwiches into the skillet and allow to cook for a couple of minutes, until nicely browned and crisp. Carefully flip and repeat until browned and the cheese is good and melted.
Remove from the skillet, allow to sit for just a minute, then slice each sandwich in half, and serve!
Adapted from: How Sweet It Is
deklarera binära optioner Take a look at what the #BrunchWeek Bloggers are creating today!
http://vgo.vn/?zerkalo=i-migliori-robot-per-opzioni-binarie&aa7=74 BrunchWeek Beverages:
Fresh Citrus Smoothie from Gluten Free Crumbley
Mango Sorbet Bellini from The Redhead Baker
http://cool-collective.co.uk/?kvochka=can-i-buy-Viagra-no-prescription-in-Pompano-Beach-Florida&b57=15 BrunchWeek Main Dishes:
Asparagus & Bacon Grilled Cheese from Sweet Beginnings
Breakfast Sausage Balls with Maple Apple Butter from The Barbee Housewife
Breakfast Egg Rolls from Palatable Pastime
Cheddar Croque Madame Waffles from Cooking with Carlee
Tater Tot Crusted Casserole with Eggs, Cheese, and Asparagus from Hezzi-D’s Books and Cooks
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.