Monday, February 8, 2010

GF Grilled Colby Jack Cheese Sandwiches

This is one of my favorite comfort foods for when I am having a "gluten" craving. You know, those foods that make you warm, cared for, and human again when you feel sick. (Or when it is gross outside.)

Another bonus of this meal is that, although it is homemade, it is easy-peasy enough to whip up in between your exhausting law school classes or as late-night snack. (It also goes perfectly with some of that leftover Toss-in-the-pot Clam Chowder we made earlier in the week!) 

And remember, high-quality ingredients make even the simplest foods a special treat!

You will need: 

Approx. 2-3 Tablespoons of high-quality, salted, European-style butter (per sandwich)
Block-style Colby Jack Cheese
2 Tablespoons Mayo (per sandwich)
GF White sandwich bread, sliced thin (if you are using an off-the-shelf GF loaf, make sure you get a brand that holds up well. I used Ener-G foods Tapicoa Sandwich loaf today.)

1. Brown a pat of butter in a skillet on medium-high heat (not too hot, or you risk burning the butter) and add your bread. 

2. Brown each slice of bread ON BOTH SIDES (this is the trick!), you may need to add more butter to the pan for when you flip your slices.

3. Once BOTH SIDES of each slice of bread are lightly browned, spread mayo on one side of each slice. Add slices of Colby Jack, covering with the other slice. 

4. Brown both sides of the sandwich (you may need to add more butter to the pan - don't be stingy! Butter makes it better!), cooking until the Colby Jack is nice and melted. 

Serve HOT. 

Sunday, February 7, 2010

We went out for lunch...

If you're ever out in the Homewood area of Birmingham, The Hungry Hubby and I highly recommend that you go to one of our favorite eateries/take out spot: Pho Que Huong Vietnamese 


As usual, I had #23, "Hu Tieu My Tho"


Hu Tieu My Tho is a delicious bowl of soup with rice noodles, shrimp, thin-sliced pork, squid and quail egg.  Sounds strange, but is sooooo good! 

(Spend the extra 75 cents on the "large" bowl, it's GIANT and I always end up making 2 or 3 meals out of the leftovers.) 

The Hungry Hubby had HIS favorite: #32 "Com Chein Bo Luc Lac"


The Hungry Hubby loves beef!
(The Hungry Hubby also LOVES his Vietnamese limeade - which I make CONSTANTLY b/c he gets it from Pho Que Huong so often...I'll show you how to make it soon!)  

Pho Que Huong Vietnamese 
430 Green Springs Hwy
Birmingham, AL
(205) 942-5400

Superbowl Sunday GF French toast

 (adapted from Gluten-Free Girl)

5 eggs
1/4 cup milk 
1 teaspoon high-quality vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
6 slices of gluten-free bread, at least 1/2 inch thick (we used Ener-g tapioca loaf)
4 tablespoons canola oil
4 tablespoons salted butter

 1. Mix everything from the eggs to ginger together with a whisk. Bring a large sauté pan to medium heat.

2. Soak the bread in the liquids for 3 to 4 minutes, being sure to get each side coated

3. Put in 1 tablespoon each of butter and canola. Lay 3 pieces of the soaked bread in the pan. Brown each on one side. Put the slices on a plate, browned side down. Add more oil and butter. Brown the last 3 pieces of bread. Lay those slices, browned side down, on the plate as well.

4. Place the first 3 slices of bread in the egg mixture and let them soak for 1 more minute. Lay them down in the pan and brown on one side, and then the other. When they are lovely caramel brown and tempting enough for you to eat, place them on a clean plate. Repeat the process with the last 3 slices of French toast. 

5. Slather with maple syrup and butter.

The Hungry Hubby got a nice surprise and had these with butter, syrup, semi-sweet chocolate chips and SPRINKLES!

The Hungry Hubby likes these so much he gave me a WHO DAT?!
(Gluten-Free Girl and the Chef put bananas on theirs- see the picture- either way YUMMY!)