What's Cooking This Week? Gourmet Grilled Cheese & More

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Photo by jeffreyw
I love cooking for my fiancé and me, but most of the time, cooking for two proves to be difficult. If I don't make a plan, I end up running around in circles at the grocery store and wasting half the ingredients I've bought (and I hate wasting food). Enter What's Cooking This Week -- my weekly meal plan and grocery guide. This way, I can make the most of my ingredients and my leftovers.

Last week, I used a homemade Honey Dijon dressing in a Dijon Potato Salad and drizzled the extra over Grilled Chicken & Spinach. This week, I'm serving Pork and Peaches over rice and using the leftovers to make a Garlic Fried Rice.

Here's the rest of the plan:

  • Labor Day Grill Out
  • Skillet Pork & Peaches over Rice
  • Garlic Rice w/ Fried Egg
  • Summer Squash Quiche
  • Gourmet Grilled Cheese w/ Fontina & Prosciutto

    Pantry Items
    Olive oil (regular and extra virgin)
    Peanut or canola oil
    Sesame oil (optional)
    Balsamic vinegar
    Red wine vinegar
    Cooking spray
    Soy sauce
    Light cream
    Flour
    Eggs
    Butter
    Dijon mustard
    Honey
    Chicken stock
    White cooking wine
    Crushed red pepper
    Herbs de Provence
    Sesame seeds
    Kosher salt
    Pepper

    Grocery List based on servings for 2 w/ leftovers
    2 boneless center-cut pork chops
    6 slices prosciutto
    3 oz fontina
    3/4 cup shredded Gruyere
    1 bunch arugula
    2 plum tomatoes
    4 summer squash (yellow, zucchini)
    1 red onion
    1 yellow onion
    2 shallots
    1 carrot
    1 head garlic
    1 peach
    1 jar fig preserves
    1 cup rice (white or brown)
    1 10-inch unbaked pie shell
    4 slices good quality, rustic bread

    Day 1 - Labor Day Grill Out

    Happy Labor Day! Grilling hot dogs and burgers all day by the pool.

    Day 2 - Skillet Pork & Peaches over Rice
    *Makes leftover Rice for Garlic Fried Rice

    Heat a large skillet over medium-high heat and coat with olive oil.

    Season pork with salt, pepper, and herbs de Provence.

    Add pork chops to skillet and cook until browned and cooked through, about 3 minutes per side. Remove from pan and cover to keep warm.

    To same pan, add 1 thinly sliced shallot and 1 peach, pitted and cut into wedges. Cook, tossing, until peaches begin to caramelize, about 2 minutes. Stir in ¼ cup wine, using a wooden spoon to scrape any brown bits from the pan. Bring to a boil and reduce heat to low, cooking until wine has reduced by half. Stir in ¼ cup chicken broth and 1 tsp honey. Bring to a boil and reduce heat again until liquid has reduced by half. Remove from heat and finish with 1 tbsp butter. Stir and season with salt and pepper as needed.

    Meanwhile, cook 4 servings of rice according to package instructions.
    *Reserve half the rice for use in day 3.

    Place pork and peaches over rice and drizzle with pan sauce.

    Day 3 - Garlic Rice w/ Fried Egg
    *Uses leftover Rice

    Heat wok over high-heat and coat with canola or peanut oil. Add ½ chopped yellow onion and 1 diced carrot, cooking until softened, about 3-5 minutes. Add 1-2 tbsp chopped fresh garlic and cook for another minute. Add in leftover rice, adding water if needed and stir to combine. Stir in 2 tbsp soy sauce, 1 tsp sesame oil (optional) and sesame seeds. Season with salt and pepper to taste. Cook until well combined and heated through.

    Meanwhile, cook two fried egg in oil in a skillet.

    Spoon rice into bowls and top with fried egg.

    Day 4 - Summer Squash Quiche
    *Will make leftover servings for breakfast/lunch.

    Make summer squash quiche, substituting 1 tsp herbs de Provence for fresh thyme.

    Serve with arugula tossed with 1½ tbsp balsamic vinegar, ½ tsp fig jam, 3 tbsp extra virgin olive oil, salt and pepper.

    Reserve two handfuls of arugula for use in day 5.

    Day 5 - Gourmet Grilled Cheese w/ Fontina & Prosciutto

    In a small pot or pan, heat ¼ cup balsamic vinegar and cook until reduced by half.

    Heat grill pan over medium-high heat and coat lightly with olive oil.

    Assemble sandwiches by spreading fig jam onto each slice. On bottom halves, layer in prosciutto, fontina, and arugula. Drizzle with reduced balsamic and top with remaining slices of bread.

    Add to pan and grill until crisp and golden brown, about 3-4 minutes per side. Brush top half with olive oil before flipping.

    Slice and serve.

    Enjoy!



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