My three year old is the pickiest eater right now. And boy is he stubborn. One thing I know he’ll always eat is a grilled cheese sandwich or a quesadilla. The boy loves cheese:)
In an effort to make his daily consumption of cheese a little more creative I made these Cheesy Crescent Roll Waffle Bites. I loved them just as much as him.
Crescent roll dough gets sandwiched together with cheese and cooks in just minutes in a waffle iron. They are like mini butter, flaky grilled cheese waffle sandwiches.
We dipped them in mustard and ate them for lunch, but you could serve them along side any meal or as a quick after school snack. If you want them super cheesy, double up the cheese slices in the middle!
My good friend Kellie shared this recipe with me years ago when we used to worked together. I was looking for some recipes for our Thanksgiving dinner and found it while thumbing through my recipe box. I haven’t seen Kellie in years, but just seeing her name on the recipe card made me giggle. She is one of the funniest people I know! I have so many memories of laughing ’til my stomach hurt with Kellie…and get togethers that revolved around making and eating delicious food!
So I knew I’d love these sweet potatoes.
Smooth and creamy, buttery, and sweetened with brown sugar and maple syrup. Simple, yet rich and delicious! The sweet potatoes are where it’s at on my Thanksgiving dinner plate and we’re adding these to the menu this year!
Thanks to my friend Aarean from The Color Issue for sharing this Coconut Mango Sticky Rice today! Be sure to check out her blog — about all things colorful and creative!!
WAIT! Ok, before you judge this delectable treat let me just say it was one of the most delicious things my taste buds have had in…a while!I wish I could say I tried this for the first time while perusing the street markets in Bangkok…but instead it was at this mind blowing Thai food restaurant that our friends introduced us to. This place took Thai food to the next level; dare I say it has even become one of my favorites!
So back to the rice…It’s warm, sweet and soaked in coconut milk. If that doesn’t make you jump for joy…the soft mangos add a tangy and distinctive twist that’ll have you coming back for thirds and maybe fourths. If it doesn’t, well I guess we just can’t be friends :-).
Here is the recipe and seriously don’t judge it ’til you taste it…I promise it’s a game changer. Plus, it’s kind of nice to change it up in the dessert department!
Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.
Last night at 11pm I sat staring at my computer screen not really knowing what to say about this bread, other than “THIS STUFF IS AMAZING AND EVERYONE NEEDS TO MAKE IT!” I sat there on the couch, staring at the blank screen until I fell asleep. I woke up this morning and my husband apparently decided to give me a free pass and write my post for me (which I have now edited, but thank you so much honey!).
It said something like, “Kristy is exhausted and can’t keep her eyes open long enough to type. Our two year old has viral induced asthma and the new kid is running out of room in the whomb, so I guess the three hours of sleep she got last night is taking it’s toll.”
All very true.
And then he said, “I don’t know what she tries to include in a post but it looks like there are some pretty photos in here and the recipe is at the bottom.”
I woke up early to finish writing and got a great laugh. I’m still laughing. Just look at the photos and the recipe is at the bottom you guys.
Would it have worked?
Anyways, about the bread. Who doesn’t love cheesy bread? And topped with avocados ? Grilled to hot and cheesy, toasty perfection, with a nice little smoky flavor too. If you’re grilling meat and veggies for dinner, why not throw some bread on too for a complete meal!
Grilled Cheesy Avocado Bread
sourdough bread slices loaded with cheese and avocado gets toasted to perfection on the grill!
1/2 loaf sourdough bread, cut into slices (5-6 slices)
3 large avocados, diced
3 cups shredded cheddar cheese
1/4 cup extra virgin olive oil
salt and pepper
Heat grill to medium-high heat.
Brush both sides of the sourdough bread slices with olive oil.
Place bread on the grill, close, and cook for 2-3 minutes (checking to make sure it's not burning)
Flip bread over and sprinkle each slice with cheddar cheese (get as cheesy as you want here), then top with diced avocado.
Close grill and let cook for another 2-3 minutes, until the cheese is melted and bubbly. Season with salt and pepper and serve warm. Check these frequently to make sure they don't burn. But it's okay to get some nice char-grilled lines in the bread.