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Make this. You just gotta.
Preheat oven to 400°F.
On a rimmed baking sheet toss sliced mushrooms and onion in olive oil. Sprinkle with a few pinches of salt and pepper. Bake in the preheated oven for about 20 minutes, or until roasted to your preference. When done remove pan from heat and set aside.
In a skillet over medium heat, melt 4 tablespoons butter.
While butter is melting, assemble sandwiches. On one slice of bread, layer 1/4 cup of shredded gouda, half of the roasted mushrooms and onions, then 1/4 cup of gouda. Layering this way ensures that the melty cheese will hold the sandwich together. Salt and pepper to taste. Top with another slice of bread and lightly press together. Set sandwich aside. Repeat this process to make the other sandwich.
Place the sandwiches into the skillet on top of the melted butter for one second, then gently flip them over to the other side. Cook for about 2 minutes, until lightly browned on the one side. Then gently flip sandwiches onto the other side and cook for an additional 2-3 minutes, or until cheese is melted and sandwich is browned to your preference. Plate the sandwiches and enjoy!
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!