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!

So...

I logged on and realized...

It's been almost a month and a half since I posted.

WHOA.  Time has been flying - in some good ways and some not-so-good.  We got back from the honeymoon and life hit us with a resounding kaTHUD.  I started work as a ballroom teacher shortly before the wedding and my hours have been climbing, and Jon's summer concert season is in full swing!

On top of that, there's been some of this:


(I did the LehrerDance Summer Intensive on scholarship, which was truly awesome, and then sped off to New York City for a week of Parsons Dance Company's Master Choreography Workshop - also on scholarship! - which is what the photo is from!)
And a whooooole lot of this:

Which means my kitchen looks like this:

It's just...not quite ready for prime time yet. 
I have a grilled cheese from the archives to share soon, and a cookie recipe that's only missing a picture, and hopefully once we get our new place (OUR new place!!...sorry, it's still really exciting for me to say that...) all set up and settled into, some awesome new recipes will come out of the deal!

After all, weddings mean gifts...and gifts mean fun new kitchen toys... :-D

What about YOU?  Has life been nuts for you, too?  Or does summer mean time to relax?

Here It Comes...

Guys...

I'm getting married.

On FRIDAY.

WHAT.


Which means that things are INSANE.

First of all, Sunday was my graduation from college.  I had an alarm set for 6:35 so I could shower beforehand.  Now anyone who knows me will tell you that getting a functional, speaking version of me out of bed before 7am is nigh impossible, but I was psychologically set and determined that 6:35 would be okay.

Apparently, life had other plans for me.

6AM: I wake up to the sound of rap music bouncing into my room from the living room of my shared apartment.  I roll over and try to breathe loudly enough to drown it out.  I fail.
6:15AM: The music is STILL playing.  And it's THE SAME SONG.  I have no clue who is playing it but I certainly can't sleep through it, so I get up to shower much earlier than intended.  Meanwhile, my usually soft-spoken roommate marches into the living room, shakes awake the random boy sleeping through 15 minutes of his obnoxiously loud looping R&B alarm, and makes him turn it off.  We still do not know who the boy is, but hoist our tired selves into the routine of the morning.

RUDE, Universe.  Rude.

By 12:30, after listening to a poem pretending to be a prayer, a pandering politician's perennial postulations on graduation, and a poetry slam of a student speech (sorry, but I was having WAY too much fun with that alliteration), I was a college graduate.

That's me and my pretty friends, all graduated and stuff.  And HUNGRY - loooong ceremony.

From that second on, my brain activity switched to weddingweddingweddingmovingweddingmovingmovingmovingweddingmovingweddingwedding...

Yeah.  I left myself five days to finish planning a wedding and move.
And the Poor Planner of the Year Award goes to...

Though, thinking about it, we didn't have much of an option.  Jon's busy season of work gets absolutely insane from June through most of September, and my lease ends at the end of May, which would mean moving back to my parents' place in DC.  I love my parents, but no. 
If we wanted to get married, it pretty much had to be this weekend.

The last two and a half days have consisted of seating charts, suitcases, garbage bags, cardboard boxes, multiple trips to the mall, phone calls from vendors, frantic emails with my wedding coordinator (a.k.a. my amazingly-organized sister-in-law...I swear, she probably wants to strangle me for how disorganized I am!), and the occasional nervous breakdown.

Party planning is officially off the list of potential careers.

BUT.
But.

By Friday night at 5:30, I will be married to the love of my life.  And that's not something a whole lot of people my age can say, nor is it something I could even imagine living without.
So no matter how many details I space on or how many decisions I can't make without crying, I'm going to be okay.

I've cooked a surprising amount, considering the hectic nature of my life at the moment.  Friday night, I made a quick and delicious frittata out of random things in my fridge, which made me SUPER proud of myself for being all innovative and stuff.  And Sunday afternoon after the graduation ceremony, I baked up a pan of Maple Apple French Toast Bread Pudding.  I also have a grilled cheese to post and possibly the best oatmeal raisin cookies ever to share with y'all eventually.  But photos are just...nonexistent, and for that I apologize.  Tasty treats will find their way into your homes (and hopefully your bellies) from my little kitchen soon!

Just gimme about a week and a half :)
In the meantime, if you need to find me, I'll be bejeweling place cards and practicing writing a different last name.
Cursive B's are HARD.

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!

Carrot Cake Granola

I have a bit of an...oh, what's the word...

Obsession.

With carrot cake.

In a major way.

For the last month - at least - every time the words "carrot cake" appeared in a menu or a recipe title, my only reaction was "YESPLEASENOW."

I've been eating actual carrot cake and cupcakes every time I can get my hands on them.  In between, I've made carrot cake oatmeal, carrot cake pancakes, and I've bookmarked recipes for carrot cake muffins and waffles.

The chocoholic has fallen and my inner rabbit has taken over!  It's madness, I tell you! 

But hey - at least the madness is delicious!

This granola is easily one of the best things I've made.  And eaten.  On multiple occasions.  With a spoon.
Sometimes just with my hands, though.  I'm not too picky.

It involves oats, brown sugar, spices, shredded carrots, raisins, and pecans all baked together in a way that makes your kitchen smell amazing and your stomach lose all impressions that it could be anything but hungry.  And another bonus: it makes a ton, and I mean a TON, of granola!  I still have two containers full of it, and that's after consuming most of a third!

Whether you've fallen prey to the same frosting-loving-bunny urges that I have, or you just happen to enjoy granola and happen to like making it too, please please please make this stuff!  Your wallet and your stomach will thank you.

Now read the recipe and get crackin'.
I've got granola to eat.

Carrot Cake Granola
Source: Chocolate and Carrots

Ingredients:
2-1/2 cups old fashioned oats
2-1/2 cups quick-cooking oats (I used all old-fashioned and it worked just fine)
2 cups puffed brown rice cereal
2 tbsp ground cinnamon
pinch of salt
1 cup natural unsweetened applesauce (I used homemade)
1/4 cup honey
1/4 cup molasses
1/2 cup light brown sugar
2 tbsp canola oil
2 tsp vanilla extract
1 cup grated carrots
2 cups chopped pecans
1 cup raisins

Directions:
Preheat the oven to 300˚F, with racks in the top and bottom third of the oven.  Line two baking sheets with parchment paper, foil, or silpat mats and set them aside.
In a large mixing bowl, combine the oats, puffed rice, cinnamon, and salt.  In a separate bowl, combine the applesauce, honey, molasses, brown sugar, oil, vanilla, and carrots (yes, almost all the rest of the ingredients).  Stir the wet mixture into the dry mixture, folding thoroughly to combine until all the oats and cereal are moistened.
Pour the granola onto the prepared baking sheets, spreading it out evenly across the surface and pushing it down with the back of a spatula to flatten it.  Place the baking sheets in the oven for 20 minutes - one on the top rack and one on the bottom.  While the granola is baking, chop the pecans.
Remove the granola from the oven and, using a large spatula, flip it over and break up any large clumps.  Add the nuts to the baking sheets and return them to the oven for another 20 minutes, rotating the sheets between the racks.
Stir the granola, breaking up any clumps that are too large for a spoon, and return it to the oven for another 20-30 minutes, or until dry and golden brown.  Let the granola cool completely on the baking sheets.  Stir in the raisins.  Store leftovers in an airtight container in a cool, dry cabinet.  Serve with yogurt, milk, soy milk, ice cream, or your fingers - enjoy!!

Banana Bread French Toast

Remember this?

And how I told you to stick around because I'd do something fun with it?

Well...voila!

Banana. Bread. French. Toast.

I have to confess...half the reason I made the bread was to turn it into French Toast after seeing Jessica's recipe.  I was a woman obsessed!  The whole wheat blueberry banana goodness was left virtually untouched (except for a teeny tiny bit that I tasted by itself) for two days after I baked it because I was saving it for its higher purpose.

And oh.my.Lord.

The next time you're having a craving for an over-the-top breakfast, make this.  Plus, if you use the blueberry oat banana bread, you'll be packing yourself with tons of fiber and fruit at the same time!  I don't want to think about the overall calorie count in that plate...especially since I ate it all...but hey, that's what exercise is for!  Just keep thinking about all that whole-wheat-fruit-and-protein goodness while you're at Zumba ;)

Banana Bread French Toast
Source: barely adapted from How Sweet It Is

Ingredients:
6 slices banana bread (such as this)
3 large eggs
1/2 cup milk or heavy cream (I used soy milk)
1/4 tsp ground cinnamon
butter for the pan

Directions:
Slice the banana bread to your desired thickness (we went super thick, but you can be as conservative as you want).  In a wide bowl, combine the eggs, milk or cream, and cinnamon, whisking until smooth.  Heat a griddle or skillet over medium heat and brush with butter.  Soak each piece of bread for about 30 seconds per side, then transfer to the heated griddle.  Cook for about two or three minutes on each side until golden and a bit crispy on the outside, then transfer to an oven-safe plate in the oven, warmed to 150-200˚ to keep the French toast warm as you finish the rest of the slices.  Serve with toppings of choice - I recommend sliced bananas and pure maple syrup, but seriously?  Go crazy.  And most importantly, ENJOY!

Super Moist Turkey Burgers

It was all a tease.

That one glorious week of upper-70s sunshine, cool breezes, and vitamin D absorption?
TEASE.

It's officially spring in Buffalo, which means weather in the 30s and 40s with grey skies and drizzly business.  Not the most conducive to happiness or productivity.  Or desire to exercise...woof.

When the happy weather was here, so was my summer appetite.  Which means I was totally craving burgers.  I managed to find some frozen lean ground turkey and I got super excited, because that meant turkey burgers!

Now, you might find this odd, but 95% of the time I'm hit with a burger craving, it's for a turkey or veggie patty.  I know, I know...those aren't "real" burgers.  But I save my "real" burger indulgences for one meal after a hardcore performance season, and when those come around nothing but a huge bacon cheeseburger will cut it! 
This time, though, I was feeling the turkey burger.

Between the ground turkey, my favorite tried and true burger add-ins in the pantry, and some awesome produce deals, I managed to come up with a turkey burger that exceeded my expectations of deliciousness: no bun, no toppings, and I still couldn't stop digging my fork into that patty!  Served with a side salad or mixed veggies and roasted sweet potatoes, it satisfied all my most ardent summer food cravings in a low-fat, nutrient-packed and delicious meal.

Not a tease in sight!  If only the weather would be so cooperative...


Super Moist Turkey Burgers

Ingredients:
1 lb lean ground turkey
1 tbsp olive or canola oil, divided (more if needed)
1 medium zucchini, grated
8 oz cremini mushrooms, diced
1 tbsp Worcestershire sauce
1/2-1 tsp salt (to your taste)
2 tbsp-1/4 cup whole-wheat breadcrumbs
Mrs. Dash Original Seasoning Blend

Directions:
Heat 1/2 tbsp of the oil in a skillet over medium-high heat.  Add the diced mushrooms and cook until the excess moisture begins to evaporate and the mushrooms are browned, breaking up any larger pieces as much as possible.  Add the grated zucchini to the skillet, cover, and allow to cook until all the excess liquid in the pan has evaporated - about 3-4 more minutes.  Remove the skillet from the heat.
Place the ground turkey in a medium mixing bowl and break up.  Add the Worcestershire, salt, Mrs. Dash, breadcrumbs, and the vegetable mixture, and blend well using a wooden spoon or your hands.  Form into desired size patties, making an indentation in the center of each with your thumb so that the burgers will cook up flat.  My mixture made five substantial patties.
Brush a grill pan with the remaining oil or add it to a skillet over medium heat.  Add as many burgers as will comfortably fit in the pan and allow to cook, untouched, for 6 minutes.  Flip the burgers and cook for another 6 minutes, or until a crust has formed and the internal temperature has reached 165˚F.  Remove to a plate and cook any remaining burgers in the same manner.
Serve burgers on their own or with toppings of choice - as toppings go, I recommend Havarti cheese, baby spinach, fresh tomato, basil or sundried tomato pesto, and a whole wheat bun.  Enjoy!