I’m really quite the fan of grilled cheese sandwiches…Anything with cheese, where it’s melty and glorious is a must. Enough said there…I think. Let’s tell about how I stumbled upon this recipe…sitting in my hairdressers, Heather, waiting on the color in my hair to percolate into that perfect shade we adore so much, we cruised through Pinterest checking out great recipes…especially after I gave her some surprise brownies (made with black beans)!
When you add into the grilled cheese concept one of my favorite dip combinations it just puts the icing on the proverbial cake.
I love Pinterest and I really thank it for some of the rockin’ recipes I have found and this has been by far a recipe that I saw, and then immediately went and bought ingredients and came home and made them.
Let just say a lot of my favorite ingredients are in this recipe: garlic, artichokes, cheese, bread, garlic, bread, cheese, artichokes…garlic.
After drooling over your garlic for quite some time you should perhaps chop some really super fresh spinach! Don’t forget to remove the stems!
Next crack open the cans or jars of artichoke hearts, I believe in the concept of “more is more.” So I love artichokes and um this is where I go way off from the original recipe…2 cans! Lay them on me!
*drools just thinking about artichokes*
This is what I will term…a Hot mess…It doesn’t look super appetizing but its artichokes and spinach and oh man it’s sooooo good!
Let’s start up the heating of the skillet with a bit of an olive oil and butter mixture…then let’s slap on some cheese!
Perfectly toasted bread makes the grilled cheese yumminess that much better….
Spinach Artichoke Grilled Cheese
- 2 cloves fresh garlic, diced
- 3 cups fresh spinach, chopped
- 2 cans artichoke hearts
- 1 tablespoon olive oil
- 4 tablespoons sour cream
- sliced Havarti cheese
- sliced sun dried tomato cheddar
- sliced fresh mozzarella
- shredded parmesan
- sliced turkey or ham lunch meat
- slices bread
- to taste kosher
- Dice the 2 cloves garlic.
- Chop the artichokes.
- Wash and stem the spinach, then chop it coarsely.
- Heat about 1 tablespoon olive oil in a skillet.
- Add the garlic and saute for 30 seconds.
- Then add the spinach and a pinch of kosher salt, and saute for a few minutes until just limp.
- Add the artichokes and saute for another minute or so, until heated through.
- Drain off any liquid from the pan.
- Stir in 4 tablespoons sour cream and another pinch of kosher salt.
- Spread butter (or olive oil) on one side of each of the bread pieces.
- Heat a griddle pan to medium high heat.
- Place pieces of bread on the griddle, buttered side down.
- On each piece, place slices of sun-dried tomato cheddar, fresh mozzarella, Havarti cheese and parmesan cheese, the spinach artichoke filling, lunch meat, some more cheese (1/2 cup cheese per sandwich), and the other piece of bread.
- When the bottom bread is browned, flip the sandwich and cook until the bread is toasted and the cheese is melted.
I should start off by apologizing to those of you who disdain crock pots in all of their glory…I have come to realize that crock pots are really quite a nice contribution to a working families meal plans. I used to be that person who had this disdain for anything crock pot…. until I tried this recipe.
For those of you who don’t have those fancy new crock pots that the insides lift out of the base…my recommendation get one. It’s so hard to clean this old one we share in our house. I’m always afraid I’ll ruin ours by getting water in any number of areas.
I stumbled on this recipe from Chef in Training the other day, and I almost wrote it off as a non-recipe because I didn’t want to do something in a crock pot…yes I am one those people mentioned above who disdained crock pots…
Anyway. I thought heck, why not…you want to try more things and do more in your cooking besides baked goods…
It should be noted, I don’t like to follow recipes exactly to the t, but I really do mean well…
With that all being said, I tried to make this dish the night before. So…you can only get so far with that…duh…raw chicken…crock pot…leave it on low all night all day…you’ll end up with some foreign looking chicken parts…
I started by just getting my sauce ingredients (honey, soy sauce, diced onion, ketchup, canola oil, garlic, and red pepper flakes) mixed well in a tightly sealed bowl so I could keep it in the fridge overnight and then I could set it out in the morning before I went to work so my mother could put it all in the crock pot later in the day.
I cry when chopping onions…I hate it! I come close to it with garlic. Which brings up an excellent question…how do you all get rid of that garlic smell that seems to permeate from your fingers for weeks on end after touching it?
I used these nice little chicken tender frozen pieces instead of a chicken breast or thighs. I just wanted the easiest bit of meat that I could find in our freezer, and dear lord bones and then taking the meat off bones…not my favorite!
I don’t really have any pictures of it during the cooking process until the end when I finished it. I love coming home to the smell of something super awesome cooking and then getting to play with it and finish it up.
In haste to try something new, we used rice noodles, which claim to be this amazing supplement to fried rice. We found them a bit dull to go along with the honey sesame chicken…however; we have used them before and liked them in other preparations.
- 2.5 lbs boneless, skinless chicken
- to your liking salt and pepper
- 1 cup honey
- 1/2 cup soy sauce
- 4 tablespoons diced onions
- 4 tablespoons ketchup
- 2 tablespoons canola oil
- 2 cloves garlic
- 1/2 teaspoon red pepper flakes
- 4 teaspoons cornstarch
- 6 tablespoons water
- to your liking sesame seeds
- Season both sides of chicken lightly with salt and pepper, put into your crock pot.
- In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic, and pepper flakes.
- Pour the combined ingredients over the chicken.
- Cook on low for 3-4 hours or on high 1.5 – 2.5 hours, or until chicken is cooked through.
- Remove chicken from crock pot, leave sauce behind.
- Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine.
- Replace lid and cook sauce on high for 10 minutes or until slightly thickened.
- Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.
- Sprinkle with sesame seeds and serve over your choice of rice or noodles.
Momma T’s recommendations: More red pepper flakes it wasn’t spicy enough for me, and also cashews or something on top would have added a really nice crunch that it seemed to be missing
Nikki’s recommendations: less honey, dice the onions finely, and thicken the sauce more
Pappa T’s recommendations: the sauce needs to be a lot thicker…this has been his comment on everything recently…perhaps a theme for him
We’ve always done some kind of tomato, fresh mozzarella and basil salad. It’s just something we grew up with. It was always something I knew I didn’t have to fight my brother for a lot, but I definitely had to fight my Dad for seconds. We’ve never come to blows, but someday if there is a basil shortage, mozzarella shortage and also a tomato shortage, and we only had one spoonful left, I do think we might have some kind of “war.” More than likely….thumb wars…
Anyway, we have many variations and always feel free to substitute anything. We’ve used all different kinds of mozzarella cheese, some fresh, some herb encrusted, some small little balls of mozzarella or large slices.
This version uses a herb encrusted rope cheese from Costco. Those of you who are huge fans of Costco, we drive 3.5 hours to our closest Costco every once in a while to obtain this beaut. Clearly, we don’t go often, so we savor what we have.
Any kind of tomato you want to use, we used yellow sweet tomatoes.
There are no measurements for this recipe…I’ve never much enjoyed measurements
Your choice of Mozzarella or other preferred cheese
Your choice of Tomato
Fresh Basil (use as little or as much as you want)
olive oil (optional)
balsamic vinegar (optional)
Chop ingredients as fine or as chunky as you want, mix together in bowl. Cover with your favorite balsamic dressing or create your own with olive oil and balsamic vinegar.
Close up of the pretties that go into the salad, this is before I dressed with a Balsamic dressing we bought at the store.
This is how a real woman eats her burgers. Covered in the TegCaprese salad. Dear lord! Heavenly!
Check out not only the lovely burger but the yummy mixture on top! This is the perfect salad for my honey and I by the way love tomatoes, he hates them. I get all of his tomatoes, while he enjoys his delicious cheeses. Let’s just say if you have a similar situation like that you’ll be able to share and share a like.
In all honesty this recipe caught me by surprise. I love beef stroganoff and all of the gloriousness that comes along with it…and I thought quite honestly, Paula Dean’s recipe and uh not a lot of butter…Love you Paula, honestly I do, but you’re known for butter and let’s face it, only 2 tbsp makes one feel not representing Paula.
Anyway, on to the cooking…
First order of business is slicing up the cut of beef into manageable strips. I say manageable because you want to be able to eat this without a knife.
Next mix up the House Seasoning. It seems a bit odd to do something like this, but it’s a really wonderful smelling blend that smells and tastes yummy.
Close up of the blend. Yum!
Meat, glorious meat, covered in our delightful blend of house seasonings.
Now add enough flour to coat well the beef strips
Two swirls of Olive Oil and 2 tbsp of butter melted in the pan, before adding the beef to brown. Remove beef after cooking through
Depending how you like your onions, slice or chop them large or fine, then add them to the already heated pan that you just removed the beef from.
Add your 8 ounces of fresh mushrooms. I did Portabella mushrooms as I adore them. However you can use any mushroom that your heart desires.
After adding the steak back in to the mix. You’ll add your beef broth and mushroom soup. I used garlic mushroom soup instead of plain cream of mushroom.
Finished Product! Need I say more 🙂
- 1 1/2 pounds cubed round steak, cut into thin strips
- House Seasoning, recipe follows
- All-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, sliced
- 8 ounces fresh mushrooms, sliced
- 1 (10 3/4-ounce) can beef broth
- 1 (10 3/4-ounce) can cream of mushroom soup
- Salt and black pepper
- 1 cup sour cream
- Cooked egg noodles
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix the ingredients together and store in an airtight container for up to 6 months.
Yields: 1 1/2 cups
Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.