The Dancer Bakes Fancy Grilled Cheese

 It's your regular, unsuspecting grilled cheese, right?
Golden brown and crispy, promising gooey melted comforting goodness inside?

But, see, I can never just let something be.  It's a compulsion of sorts -  I just have to keep playing!

Which is why, when the sandwich gets opened up, you get this:

Gooey melted comforting goodness PLUS sauteed spinach, sundried tomatoes, and herbs, toasted with olive oil instead of butter on whole grain bread.

So...basically, if I want to eat grilled cheese, I have to load it up with veggies.  It's just how I roll.  It's comfort food "light" (if you were next to me, you'd see me doing air quotes on that one): lower in saturated fats since there's no butter, and plenty of vegetable and whole grain nutrition.  Since there's cheese, it's not totally light, but...grilled cheese kinda relies on that bit...

And did I mention yet that it's DELICIOUS??

...I haven't?

My bad.  For the record, it's DELICIOUS.

For this particular sandwich, I also used fancy cheese.
Specifically, Cabot Tomato Basil Cheddar.  Now, would this work with something different - like a Havarti, Mozzarella, even White Cheddar?  Sure!  But in my mind, this cheese took the flavors I added to the mix and enhanced them in the best way possible.  So if Cabot cheeses go on sale at your neighborhood grocery store, snatch this one up - it's well worth it!  If you have pesto on hand, by all that's holy, PLEASE add it - my mouth is watering thinking about it... And while grilled cheese is typically seen as lunch food, this one makes a sensationally tasty quick dinner alongside a salad or a cup of tomato soup!

The Dancer Bakes' Fancy Grilled Cheese
A Dancer Bakes original
Serves one
 
Ingredients:
1-1/2 tbsp olive oil, divided use
1 large handful fresh spinach leaves
Salt and pepper, to taste
2 slices whole grain bread of choice - regular sandwich or artisan
2 oz Cabot tomato basil cheddar cheese
6-7 sundried tomatoes, drained
Pinch each of:
Dried Parsley leaves
Dried Basil leaves
Dried Oregano
Dried Rosemary

Directions:
Heat a small skillet over medium heat and add 1/2 tablespoon of olive oil.  Add your spinach leaves, salt, and pepper, and saute until wilted.  Remove to a plate and set aside, briefly setting the hot skillet onto a cool burner.
While spinach is wilting, mix together the remaining olive oil and the dried herbs in a small bowl.  Using a pastry brush, brush one side of each slice of bread with the olive oil and herb mixture.  Layer the cheese, sundried tomatoes, and wilted spinach evenly on the un-oiled side of one of the pieces of bread.  Put the skillet back on the heat, place the bread oil side down in it, and top with the other slice of bread.  Cover and let cook for about 2 minutes, until the cheese starts to melt and the bottom piece of bread is crispy and golden.  Flip the sandwich, cover, and cook for another 1-2 minutes, until the whole concoction is melty, crispy, and aromatic.  Remove to a plate, allow to sit for 1-2 minutes, then slice and enjoy!

Cornmeal-Crusted Haddock and Black Bean Corn Saute

I don't know if I shared this before, but I was an extremely picky eater growing up.

My go-to meal at every restaurant was chicken tenders and fries.  I judged restaurants solely on the quality of their chicken tenders.  I lived off of the same six or seven meals for over a decade, because that was what I liked and was what I would eat.  Chocolate, my first love, was always allowed.  As were pancakes.

As for the list of things I wouldn't eat?  It was much longer.

Condiments?  Evil.  Most vegetables?  Disgusting.  Exceptions: corn, carrots, green beans, peas, mushrooms, and lima beans.  I know, the lima beans thing is totally weird, but whatever.  Cheese on anything but pizza or grilled cheese?  Gross!  Eggs any other way than scrambled?  No way.  I ate exactly three kinds of nuts, and they were never allowed in my brownies, or without M&Ms breaking them up.  Beans?  Looked like poop.  And I did not eat poop.  And?  I ate all my food in separate parts.  Sauces didn't touch anything I ate for years, nor were different food groups allowed to touch on a plate, much less be consumed together!  Thus, sandwiches, other than grilled cheese, were not to be touched, and burgers were eaten completely naked with a fork and knife.  I'd only eat the bun at Fuddrucker's.

And fish?  The penultimate "EWWW!"
I ate fish sticks until I was 4.  Then I decided they were gross and refused to touch seafood until college.

Yeah.  That long.

But when I got to school, I no longer had the option of those same seven meals.  I had to find new things to eat.  And the dining hall at my college didn't serve meat on Fridays: every Friday was Fish Fry-day.  Eventually, I decided to give it a try again.  After all, I kept hearing that fish was good for you.  And nothing deep-fried could be that bad, right?

Right.  It was delicious!  After that, I was way more adventurous with food, seafood in particular.  And, to my shock, I discovered that I loved so many foods that I had turned up my nose at for years!

The meal I'm about to share with you is something I never would have eaten four years ago, but am SO glad that I can cook and enjoy for myself now.  Fresh haddock fillets are dredged in milk and a spiced cornmeal crust, then baked, and served with a saute of black beans (yep, "poop" no more), corn, peppers, and zucchini.  The combination is absolutely delicious, and it makes fabulous leftovers!  Two words: fish tacos.  Add some cubes of avocado, fresh spinach leaves, and warm corn tortillas, and life is wonderful.  Cinco de Mayo, anyone?

Whether or not you're a reformed picky eater like me, give this a shot!  It's nutrient rich, comes together super quickly, and makes a truly delicious weeknight meal!

Quick recipe note: This recipe was...well, completely eyeballed.  I'm guessing at approximate amounts here, so feel free to adjust seasonings and proportions at will!

Cornmeal Crusted Haddock
Ingredients:
1.5 lbs fresh haddock fillets (or another firm white fish) - 4-6 pieces
1 cup coarse yellow cornmeal 
1 tsp chili powder 
1/2 tsp ground cumin
1/2 tsp dried oregano leaves
salt & black pepper to taste
3/4 cup milk
Olive oil cooking spray

Directions:
Preheat the oven to 500˚F.  Lightly grease a 9x13" glass baking dish and set aside.
Pour the milk into a wide, shallow bowl.  On a piece of wax paper, combine cornmeal, chili powder, cumin, oregano, salt, and pepper.  (Word of advice - don't go too easy on the salt!) Toss together gently with your hands until the spices appear evenly distributed in the mixture.
Dredge each piece of fish in the milk, then coat thoroughly with the cornmeal mixture.  Place the fillets in the prepared baking dish and spray lightly with cooking spray.  Bake on the top rack of the oven for about 15 minutes, until the fish flakes easily.  Serve immediately as is or flake over warmed tortillas for tacos.  Enjoy!

Black Bean Corn Saute
Source: inspired by Melissa D'Arabian

Ingredients:
1 tbsp olive oil
1 medium zucchini, cut into quartered rounds
1-1/2 cups frozen corn kernels
1-1/2 cups frozen diced red & green bell peppers
1 can black beans, drained & rinsed
salt & black pepper, to taste

Directions:
 Heat the olive oil in a large skillet over medium-high heat.  Add the zucchini and saute until it starts to become tender, 3-5 minutes.  Add the frozen corn and diced peppers and saute for another 5 minutes.  Add the black beans and stir in until the whole mixture is heated through.  Season with salt and pepper as desired, and serve with the fish on its own or in tacos.  Enjoy!

Shrimp and Vegetable Fried Quinoa

We've been through the whole "if you crave Chinese food in Buffalo" issue before.  So I won't bore you by repeating it with this make-your-own-fake-Asian-food-that's-better-than-Buffalo-takeout post :)

This recipe was born of a need for a quick, easy, clean pantry meal that would last me for several days of leftovers and, well, wouldn't make me look bloated in a costume with no stomach.  Gotta love tech week!

I got the idea for a fried rice-style quinoa dish here and thought it would be a great solution.  Plus, I had some fully cooked shrimp and some peas in the freezer; carrots, mushrooms, eggs, and low-sodium soy sauce in the fridge; and quinoa in the pantry that could be ready in twenty minutes.  Sold.  I cooked the quinoa during a fortuitously extended lunch break, then came back and cooked it all up in a jiff before rehearsal.

This dish packs a major protein punch with very little fat, thanks to the combination of shrimp, egg, and quinoa.  It was filling without being heavy and it definitely gave me the energy to get through rehearsals after a long day of classes.

Plus, it was really tasty.  This one will definitely come back to mind the next time I want Asian food that will make me feel good about myself :)

Shrimp and Vegetable Fried Quinoa
Source: Methods and amounts taken and/or modified from Cheeky Kitchen and Annie's Eats


Ingredients:
2-3 tbsp olive or vegetable oil, divided
1 cup diced carrots
8 oz sliced cremini or white button mushrooms
About 1 lb pre-cooked tails-off frozen shrimp
1 cup frozen peas
3 eggs, lightly beaten
3 cups cold cooked quinoa
3 tbsp low-sodium soy sauce
Garlic powder, salt, and pepper, to taste

Directions:
Place the frozen shrimp in a colander and run under cold water until thawed.
Heat one tablespoon of oil over medium-high heat in a large frying pan or wok.   Add the eggs to the pan, cooking and stirring till they are lightly scrambled, but not dry.  Remove from the pan onto a plate and set aside.
Add the remaining 1-2 tablespoons of oil to the pan.  Once the oil is hot, add the carrots and mushrooms, stir-frying until slightly tender - about 5 minutes.  Add the shrimp and peas and cook for about one minute more.  Add the quinoa to the pan, stirring to break up any clumps and combine the mixture thoroughly.  Stir in the soy sauce and seasonings to taste and continue to cook, stirring every so often, until the mixture is hot throughout.  Add the eggs back into the mixture, stir to combine, and serve immediately.  Enjoy!

Roasted Hazelnut Brussels Sprouts

Can I let you in on something?

I've never celebrated Valentine's Day.


Ever.  In the history of ever.
Even though I've been in a relationship for the last three years.

Why, you ask?
Because our schedules never line up.

See, I was super excited the first year we were together because my single girl dream was coming true: I would finally have a date for Valentine's Day.  BUT then I got my company schedule and realized...umm...kidding.  We had a 10-out-of-12 (all-day tech) on February 14th.  The following year, I had class all day, followed by tech rehearsal for several hours.  I finally got home at 9:45, a gross sweaty mess.  That night, Jon and I split a red velvet cupcake from Starbucks and watched TV.

This year?
Well, this year, my schedule was finally clear on the 14th - after classes ended early in the afternoon, I was free!
Jon was not.  He had bowling after work.  So by the time he got to my apartment at 11:30...I was falling asleep.

Can I tell you something else?

It could be worse.
Because the last two years running, we've both had the day off on our anniversary... February 12th.
And this year, that day was perfect.

I woke up to a warm plate of homemade French toast with pure maple syrup next to my bed.  We went to church, went boot shopping, did some things for the wedding, and went grocery shopping - nothing monumental, but what truly made a difference was that we did those things together, which is a luxury we rarely have.  Later that night, we retreated from the snow under warm fuzzy blankets and watched Netflix, just quietly celebrating the wonderful three years we've had together and all the years to come.
And then there was dinner.

Ohhh, dinner...

Instead of going out, we cooked a gourmet meal together:

Filet Mignon, simply seasoned and cooked to absolute juicy perfection
Mashed Redskin Potatoes with Roasted Garlic and Mascarpone Cheese
and these Roasted Hazelnut Brussels Sprouts.
(For dessert, there was rice pudding...I'll be sharing that soon :)

Now, historically, I have not been a huge fan of brussels.  They're kinda bitter, and the only way I'd liked them before was when they were doused in butter and bacon grease...which is not something I could really afford to do with a show coming up.  But I found this gloriously simple recipe on Cheeky Kitchen and was struck hard with the urge to try it!  I am, after all, on an eternal quest to find more vegetables I lurrrve.

SUCCESS!  These suckers were chock full of flavor, texture, and overall deliciousness, without being drowned in fat!  A simple short roast at a high temperature with some olive oil, salt, and pepper, with chopped hazelnuts thrown in just at the end to toast up to perfection, and vegetable bliss was attained! It was the perfect side dish, served as part of a perfect dinner, to cap off a perfect anniversary.

Roasted Hazelnut Brussels Sprouts
Source: barely adapted from Cheeky Kitchen

Ingredients:
3 cups brussels sprouts
2 tablespoons olive oil
Salt & pepper, to taste
1/4 cup chopped hazelnuts


Directions:
Preheat the oven to 500˚.  Yes, this sucker's gotta be HOT.

Line a baking sheet with parchment paper.  In a medium bowl, drizzle sprouts with olive oil and sprinkle with salt and pepper as desired, tossing to coat.
Spread the sprouts out on the baking sheet and roast on the middle rack for 15-20 minutes, until the edges of the sprouts begin to char.  Toss the chopped hazelnuts on top and return to the oven for another 5 minutes, until toasty and aromatic.  Serve with essentially any meal you want, though I highly recommend meat and potatoes.  Enjoy!