Mmmmonday. Need a quick and easy idea for dinner tonight? Upgrade your usual grilled cheese sandwich to this summer-y pesto, artichoke and havarti version by Two Peas and Their Pod, one of our fave food blogs. Use prepared pesto if you don’t feel like making your own Spinach Basil Pesto. This is just as easy as the classic you loved growing up but wayyyy more sophisticated and flavorful.
Pesto, Artichoke and Havarti Grilled Cheese by Two Peas and Their Pod
What You Need:
2 tablespoons butter, softened
4 slices whole-grain bread (such as Eureka! Organic Bread)
2/3 cup sliced artichoke hearts (from jar or can, drained)
Sea salt, for sprinkling on sandwich
What You Do:
Butter the outsides of the bread. Spread the insides of the bread slices evenly with pesto. Put a slice of Havarti on the bottom piece of bread, add artichoke hearts, and top with another slice of Havarti. Place the other piece of bread on top, creating a sandwich.
Heat a large skillet or griddle pan over medium-low heat and place the sandwiches butter side down. Cook for 4-5 minutes, or until the cheese starts to melt and the bread is golden brown. Carefully flip the sandwich over and cook for an additional about 3-4 minutes. Remove from heat and sprinkle with sea salt. Cut sandwiches in half and serve immediately.
One of our favorite things to do this time of year is pack a picnic that’s easy to eat poolside. We make a few different sandwich fillings (including our favorite egg salad recipe) and whipped up a few sides. Here’s what L threw together for the Fourth of July:
I’m always looking for fun recipes to make with Joe Jr. I saw this recipe for Peanut Butter and Jelly Muffins on the cute blog Two Peas and Their Pod (we featured another of their recipes here). Saturday morning seemed like the perfect time for the two of us to do a little baking…and a little tasting.
Peanut Butter & Jelly Muffins adapted from Two Peas and Their Pod
What You Need:
1 2/3 cups Gold Medal all-purpose flour
1/2 cup packed light brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup milk
1/2 cup creamy peanut butter
1/3 cup vegetable oil
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup of your favorite jelly, preserves or jam
Standard muffin tin (recipe yields 12 muffins)
What You Do:
Preheat the oven to 350 degrees F. Spray 12 muffin cups with nonstick cooking spray or line with paper cups.
Combine dry ingredients in a large mixing bowl. In a medium bowl, whisk together the milk, peanut butter, oil, egg, and vanilla.
Stir the wet ingredients into the dry ingredients and mix just until combined.
Scoop a heaping tablespoon of batter into each muffin cup. Spoon a heaping teaspoonful of jam on top of each cupful of batter. Then spoon about 2 tablespoons of batter over the jam.
Divide any remaining batter equally among the muffin cups.
Bake for 20 to 25 minutes, or until the muffins have risen in the middle and are firm to the touch. (Original recipe from The Recipe Girl Cookbook)
These muffins were tasty…but I learned something the first time I made them. The original recipe called for two tablespoons of batter on the bottom, but when I did that I ran out of batter for the tops of the muffins. The second time around I did a heaping tablespoon of batter, followed by a heaping teaspoon of preserves, followed by a heaping tablespoon of batter. I did have a little left over using that method, and I just divided it among the muffin cups. I made six muffins with peach preserves (my fave) and six with grape jelly (Joe’s choice).
Joe Jr and I had fun making these- his favorite part was licking the peanut butter spoon.
Did you do any baking this weekend? Do you have a favorite Saturday morning baking ritual? Tweet us @glitter_blog_xo!
PS – We both had rather domestic weekends. In pics…
We mentioned this fantastic recipe for edamame guacamole on our Friday Five last week, and after making it we thought it deserved its own post. This might just replace hummus as our favorite appetizer.
In the bowl of a food processor, pulse the edamame, avocado, onion, garlic, lime juice and cilantro until smooth. You may need to add a little water, a tablespoon at a time, if your guacamole is too paste-y. I used frozen edamame, and there was enough water clinging to the soybeans that I didn’t need to add any more.
Scoop into a serving dish and season with sea salt.
Serve with pita chips (Stacy’s Naked Pita Chips are our fave) or other veggies.
This was a hit at my house. Baby Joe loves avocados, and we had fun shopping for them, peeling them, tasting them (just to make sure!), etc. The original recipe called for seeded and chopped jalapeno; I forgot to scoop one at the store, and I didn’t miss the heat. You could certainly add some though, if you like your guacamole spicy.
What’s your favorite healthy appetizer? Share it with us on Twitter or Instagram @glitter_blog_xo!
PS – Check out our pics from the weekend…the weather was GORGEOUS in Georgia, and we enjoyed every minute of it.