Dyan Damron of Coach D Consulting shared recipes ( see below ) for Gourmet Grilled Cheese & Sloppy Joes Makeovers.The Team Tennessee Teen Cook Off on June 24th at The Chattanooga Market is hosted by World Food Championships . This brand new “foodie” event is open to all teens who live in TN with experience and passion for cooking. Entry deadline is May 15th. The winner will win a Golden Ticket to the WFC and a culinary scholarship! You can find more details in the "events" section of Dyan's website at www.coachdconsulting.com. For more information, call (615) 310-6634 or email firstname.lastname@example.org. Follow Dyan Damron on Facebook, Instagram and Twitter @Dyan Damron.
Gourmet Grilled Cheese
1 tablespoon softened butter
Olive oil cooking spray
8 slices whole grain bread
1 tablespoon spicy brown mustard
2 tablespoons no-added-sugar fig jam
4 slices mozzarella or Monterey Jack cheese
8 ounces thinly sliced prosciutto
4 slices swiss, Gouda, or cheddar cheese
Heat a large skillet or griddle plan to medium-low heat. If you can’t fit four slices of bread on one skillet, prepare in two batches. Spread one side of each slice of bread with butter. Spread other side of four slices with mustard. Layer cheese, prosciutto, cheese on top of mustard. Spread remaining bread with jam and lay jam-side down on cheese. Lightly spray skillet with cooking spray and add sandwiches to skillet. Cook for several minutes on each side, allowing cheese to melt without letting bread get too crisp. The second side will not take as long to brown, and I typically turn the burner off once I flip.
Souped-up Sloppy Joes
1 tablespoon extra virgin olive oil (EVOO)
1 pound lean ground beef or turkey (90% or higher lean)
¾ cup diced onion
¾ cup diced red bell pepper or grated sweet potato or grated carrot (or combo)
1 teaspoon minced garlic
1 15-ounce can no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon red wine or apple cider vinegar
1 tablespoon local honey
1 tablespoon Worcestershire sauce
1 teaspoon spicy brown mustard
1 teaspoon each salt and freshly ground black pepper
4 whole wheat burger buns
Garnish options: sliced jalapeno, sliced radishes, sliced red onion, sliced fresh tomatoes, hot sauce,
Heat EVOO in a dutch oven or large skillet over med-high heat. Cook the meat and onion for 5 minutes, breaking up the meat into crumbles as it cooks. Add the veggies and garlic and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.
Serve both of these sandwiches with kale chips. These grilled cheese and sloppy joe sandwiches provide whole grains, calcium, protein, and lots of vitamins. Who knew a kid favorite could be so grown-up and so good for you!
Kicked-up Kale Chips
Olive oil cooking spray
1 bunch kale (about 1/2 pound)
½ teaspoon salt
½ teaspoon of optional seasonings: garlic powder, chili powder, lemon pepper, smoked paprika, lemon zest
Preheat an oven to 350 degrees. Lightly spray a cookie sheet with olive oil cooking spray.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear or cut into bite size pieces. Add to a large mixing bowl and spray kale with olive oil cooking spray and sprinkle with salt and seasonings. Add kale to baking sheet in a single layer – do not overlap – it may take more than one tray/batch.
Bake until the edges browned but are not burnt, 10 to 15 minutes.