Grilled Cheesy Avocado Sourdough Bread

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!
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  1. 1/2 loaf sourdough bread, cut into slices (5-6 slices)
  2. 3 large avocados, diced
  3. 3 cups shredded cheddar cheese
  4. 1/4 cup extra virgin olive oil
  5. salt and pepper
  1. Heat grill to medium-high heat.
  2. Brush both sides of the sourdough bread slices with olive oil.
  3. Place bread on the grill, close, and cook for 2-3 minutes (checking to make sure it's not burning)
  4. Flip bread over and sprinkle each slice with cheddar cheese (get as cheesy as you want here), then top with diced avocado.
  5. 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.
boys ahoy

Strawberry Brie Grilled Cheese Sandwich {CA Strawberries Farm Tour}

I am completely in love with this grilled cheese sandwich.  Fresh strawberry slices, gooey brie cheese, and a little basil,  melted in between two thick, crusty slices of sourdough.  With a little balsamic glaze on top.

Just drool over it for a minute…

A few weeks ago I jumped on a quick flight to Santa Cruz, Ca to spend a day-and-a-half in what we called “Strawberryland.”  A handful of bloggers attended a fun strawberry-filled event with California Strawberries where we learned all about strawberries, ate a lot of strawberries, and toured a beautiful BEAUTIFUL strawberry farm just off the coast of Monterey Bay.  

Fun fact–Did you know nearly 90 percent of U.S grown fresh strawberries come from California, where nearly 1.7 billion pounds of strawberries are harvested annually.  And, strawberries in California have a twelve month growing season?  

As a new California resident….this makes me pretty excited.  We love strawberries!! 

Srtawberry 1

The first night was all about meeting and greeting, drinking and eating all things strawberries.  Not to worry, only virgin drinks for me :) 

The next day we started our morning early with a walk around the Santa Cruz boardwalk and wharf.  


Then it was straight to the strawberry farm.  We toured the farm of Rod Koda, a third generation strawberry farmer in Watsonville.  His farm, Shinta Kawahara, was established when Rod’s grandmother-in-law started growing strawberries in 1959. The Kodas farm both organic and conventional strawberries on more than 27 acres along the Monterey Bay coast.   It really is breathtaking. 


I loved meeting Rod and hearing him talk about the hard work and sacrifices he and his family make for the farm, and just seeing the passion and excitement he has for his strawberries!  He was so excited to watch us eat the strawberries and tell him which was our favorite and why.  


We walked through the huge strawberry fields, trying each variety, hunting for the “perfect” strawberry.  I think I ate about 50 strawberries before I found mine.  Isn’t she pretty?

Food Truck

 After the farm, we got fed more food :)  Strawberry BBQ Ribs, Kobe Beef Peanut Butter & Strawberry Sliders, Fries with Strawberry Ketchup, a Salted Caramel Strawberry Brownie…and that was just half of the food! 

Food was from the popular LA based food truck, The Lobos Truck. I was ready to be rolled outta there by the time we were done!  Or at least put on some stretchy pants to head to the airport.

And after all of it, I got home and wanted more strawberries.  Can you believe it? I had to recreate one of the appetizers from the first night at the cocktail party~ a strawberry grilled cheese!  It’s definitely a grilled cheese for grown ups.  

Sweet and savory, melty, cheesy perfection sandwiched between two slices of toasty sourdough bread.

Then go ahead and drizzle a thick, balsamic glaze over the top.  It gets a little messy, but it’s worth it. (Or if you prefer, you can just dip it in the balsamic) 

Strawberry Brie Grilled Cheese
Serves 2
sweet and savory, strawberries and brie cheese stuffed into a hot grilled cheese sandwich!
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  1. 4 slices sour dough bread
  2. 1 1/2 cup sliced strawberries
  3. 6-8 slices good quality brie cheese
  4. 1 tbsp basil
  5. Balsamic Vinegar or Glaze
  6. butter
  1. Heat a griddle to medium low heat-about 275 on a griddle (or you can use a panini press)
  2. Butter one side of each slice of bread. Place buttered side down on the griddle. Top with 3-4 slices of brie cheese, then a layer of strawberry slices. Sprinkle a little basil over the top of the strawberries.
  3. Place another slice of bread on top with buttered side up.
  4. Cook for 5-6 minutes, then flip and cook for another 5 minutes, checking frequently to make sure it's not burning.
  5. Turn the heat up slightly, and let cook on both sides for just a few minutes- flipping back and forth until the bread is nice and golden.
  6. Remove from heat, cut in half and serve with balsamic vinegar or glaze (or drizzle it over the top of the sandwich)
  1. **Using a panini press is so much easier/quicker.
boys ahoy

Orange Balsamic Glazed Grilled Chicken Thighs

Sunday  we had the missionaries from our church over for dinner.  Since we are boycotting the oven as much as we can right now, we decided to try a new grilled chicken recipe.  It was a little risky trying something new when guests were coming, but we went for it…without a backup plan.  Grilled chicken drenched in a sticky, orange balsamic glaze just sounded too good!  

When they arrived Brett was just pulling the chicken off of the grill.  I poured the glaze over it and snapped a few pictures as fast as I could.  Then, had to explain to them why I was taking pictures of their food. They said they’ve seen much weirder things on their mission.  Well, whew.  Food bloggers aren’t so weird after all.  I took the chicken disappearing one by one as a good sign! 

The glaze for this is really simple- orange marmalade, balsamic vinegar, a little honey and a dash of crushed pepper.  If you serve the chicken with rice or noodles and want some extra sauce I’d double the recipe for the glaze!! 

Orange Balsamic Glazed Grilled Chicken Thighs
Serves 4
orange marmalade, balsamic vinegar and honey create the perfect sweet and tangy sauce for this perfectly tender grilled chicken thighs!
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  1. 3/4 cup orange marmalade
  2. 1/3 cup balsamic vinegar
  3. 3 tbs honey
  4. 1/8 tsp crushed red pepper
  5. 1/2 tbs cornstarch
  6. 8-10 boneless, skinless chicken thighs, thawed (can use skin-on chicken if you prefer it)
  7. 1 tsp salt
  8. 1 tsp pepper
  9. 3 tbsp extra virgin olive oil
  1. Place chicken in a 9X13 in pan. Brush both sides with olive oil then sprinkle with salt and pepper. Heat grill to medium high and place chicken on the grill. Cook for 4-6 minutes, then flip and continue to cook for another 3-4 minutes (until chicken is cooked through).
  2. While chicken is on the grill, whisk orange marmalade, balsamic vinegar, honey, and crushed red pepper together over medium-high heat. Bring to a boil, and reduce heat to low. Whisk in cornstarch and let simmer for several minutes (should thicken up).
  3. Remove chicken from grill and place in a large shallow dish (or baking pan). Drizzle orange-balsamic glaze all over the chicken. Season with more salt and pepper if needed. Serve
boys ahoy

Easy Parmesan Buttered Egg Noodles

easy-parmesan-buttered-noodles-recipe-sweettreatsmore.commain6Every once and a while, everyone needs some buttered noodles in their life.   And truth be told, I loved buttered noodles as a kid (and apparently still do~it had just been a while).  I’d ask to skip the spaghetti sauce and just drench my noodles in butter with a little bit of  cheese and salt and pepper.  

Which basically requires no recipe, it’s butter and noodles people!!  But in case you need a little guidance I thought I’d share these.  A slightly more adult version that the kids will still gobble up.  Buttery, cheesy egg noodles with a little bit of lemon and basil.  


They can be the perfect copout meal (read – I’m tired and pregnant and don’t wanna think about cooking ) OR they can be the perfect simple comfort food meal. Reminiscent of your childhood. It seriously warmed my heart a little to watch my boys eat em’ up and ask for more.  

I know, they’re so ridiculously easy it seems ridiculous to share them.  By the small chance some of you have never ever had buttery noodles, I beg to try some!


Easy Parmesan Buttered Egg Noodles
easiest pasta there is to make, butter and cheesy!
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  1. 12 oz package extra wide egg noodles
  2. 1/2 cup butter (use more ore less butter if desired)
  3. 3/4 cup Parmesan cheese
  4. 1 tbs lemon juice
  5. 1 tbs fresh chopped basil
  6. salt and pepper to taste
  1. Fill a pot with water and bring to a boil. Add noodles and cook until al dente. Drain and return to pot, but not over heat. Add the butter, Parmesan cheese, lemon juice, and basil. Gently stir until the butter and cheese is melted. Season with salt and pepper to taste. Serve.
boys ahoy