Every month our #FillTheCookieJar cookie loving group meets to share our best cookies and bars to fit the theme. This month we will be sharing cookies that your Father would love!
Thank you Cynthia Landrie from Feeding Big at http://FeedingBig.com for hosting this fun event!
Chocolate anything disappears fast around here. “Dad” (as our kitty, Riley knows him) has the best self-control around cookies of anyone that I’ve ever seen. One cookie per day. Who eats only one cookie?
One bag maybe…. oh that’s me!
So when I saw Dad eat 2 cookies then later that day eat 2 more, I knew I was on to something!
Soft Chocolate Smooches cradle a hint of marshmallow and melted chocolate. I dare you to eat just one!
My Cheesy Pub-Style Chicken and Peppers recipe was entered in the 2015 Wisconsin Cheese Recipe Contest. As an Ambassador to the conference, I received a discounted pass and I will receive compensation each time my discount code is used. I received no further compensation for writing this post. Opinions are my own.
Cheesy Pub-Style Chicken and Peppers Sandwich smothered in Wisconsin Cheddar, Smoked Gruyere and beer sauce. Serve it in a steak roll with caramelized onions. A pub-style treat.
I got the idea when I was making a Wisconsin Cheddar Ale Soup. That smooth, silky texture with a bit of cheddar bite would make a good sauce.
This sandwich starts out with Wisconsin cheddar and smoked Gruyere layered between two grilled chicken breast fillets. I cook the chicken on one side, flip then top with cheese. This allows the cheese to melt and blend with the chicken juices.
Then I stack the chicken cheese sides together and slice. So much easier to cut!
Sauté peppers and onions in a bit of butter. Slice the stuffed chicken and arrange in a soft, chewy steak roll. Then top with Cheesy beer sauce!
4 4-ounce chicken breasts pounded to 1/4-inch thickness
salt and pepper to taste
1 red bell pepper, cut into strips
1 green bell pepper cut into strips
1 medium onion sliced
2 Tablespoons butter
4 ounces Wisconsin Cheddar, thin sliced
4 ounces Wisconsin smoked Gruyere, thin sliced
4 pub-style steak rolls
Cheesy Beer Sauce
4 ounces shredded Wisconsin cheddar
4 ounces shredded Wisconsin smoked Gruyere
1 cup 2 percent milk
1/2 cup beer, (lager or ale)
1 Tablespoon butter
1/2 teaspoon dry mustard
1/8 teaspoon smoked paprika
2 Tablespoons cornstarch
salt to taste
Instructions
Season chicken. Grill or pan-fry on one side. Flip. Top with cheese strips and continue cooking. Remove cooked fillets and stack 2 fillets, cheese sides together. Slice into strips.
While chicken cooks, saute peppers and onions in butter until soft and onions caramelize.
sauce
Whisk together milk, beer, cornstarch, mustard, salt, paprika. Add butter.
Bring to a boil over medium heat. Reduce heat and cook for about 1 minute until sauce thickens.
Remove from heat and add shredded cheese.
Assemble sandwiches and top with sauce. Serve extra sauce on the side for dipping if desired.
Be sure to take a look at our special Pinterest board for this contest where you will find even more great recipes made with #WisconsinCheese !
Take your blog to the next level.
The 2015 Food and Wine Conference in Orlando promises to be an educational as well as networking conference. There will be sessions on improving your still photography and videos, working with brands, getting the most from social media, becoming a better writer and so much more!
Farm Market finds are first on my mind this summer. I can’t wait until local veggies overflow the farmstands! Stuffed Peppers are a favorite all year, here. When the weather warms up I switch the fillings.
Hearty beef, pork and rice recharge us in cold weather. Summer calls something lighter without sacrificing protein. That’s where amaranth comes in.
Amaranth is a super grain that is high in protein, calcium, iron, magnesium, phosphorus, and potassium. It’s also contains Vitamin C.
This grain is native to South America and is used in regional dishes. Cooked amaranth is dried and used in breads.
I found you need to cook amaranth in a lot of water or rinse it well after its cooked. One cup of amaranth to 6 cups of water works nicely.
This nutty grain makes a great filling for peppers, tomatoes or squash.
Add braised vegetables to complete the meal.
Amaranth and Veggies Stuffed Peppers are vegan too!
Add Amaranth and Veggies Stuffed Peppers to your summer bounty recipe list!
Sauerkraut and Apple Salad blends tart Granny Smith apples with sauerkraut in a light mustard dressing.
5 Ingredients or less?
Normally I automatically shoot for minimal fuss and few ingredients. So why was it so hard to come up with a recipe for this week’s Sunday Supper?
Because I waited until the last minute and so many good ideas were taken! You will agree when you see this week’s contributor list!
In the meantime, I made a salad you will like if sour, tart and sweet together is your thing. A mingling of German-style goodness.
Here’s your five: sauerkraut, Granny Smith apples, brown mustard, cider vinegar and a bit of sugar.
Since oil, water and salt and pepper were not included in the count I jumped on it!
Cold sauerkraut may put some people off a bit. That’s okay, it works on hot foods too! It tasted great on my beef brats last night. 😉
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
