Indulge In {Caprese Grilled Cheese}

Thursday means two things to me, one more day till Friday and another mouth watering recipe. With the sharing of yesterday's build your own grilled cheese bar, I figured I'd share one of my favorite grilled cheese recipes of all time. There is nothing that speaks of comfort quite like a golden brown, buttery grilled cheese. This is stuffed with your average American cheese though. Filled with fresh mozzarella, chopped basil, and ripe tomatoes, this is the ultimate grown up grilled cheese. Here's the recipe…

:: Ingredients ::
2 Tablespoon Butter, divided
2 Slices Thick Bakery Bread
4 oz Fresh Mozzarella
2 Slices Vine Ripe Tomato
4 Basil Leaves, sliced

:: Directions ::
1. Heat 1 tablespoon butter in a pan over medium high heat. Spread 1/2 tablespoon of butter on each slice of bread.
2. Layer mozzarella, tomato and basil between the two slices of bread. Cook on each side until golden brown.

The Happiest Hour {Bourbon & Peach}

Being from the south, I think it might be considered a sin if you don't like bourbon. Why? I'm not quite sure but it seems to be the drink of choice for just about everyone…myself included. Now I'm not talking week nights or even every weekend, but when given the choice on a cool winter's day, I will probably pick bourbon. While I do love a nice glass on the rocks, this bourbon and peach cocktail is my absolute new favorite. It epitomizes all that is southern and is perfect for those who aren't quite as big of bourbon lovers as the rest of us. I recently served it up for Rob's Whiskey and Cigars birthday bash and it was a huge hit. Even the guests who swore that bourbon didn't fit their taste enjoyed a glass! The best part is that with only three ingredients, it couldn't be simpler to mix up a batch for any event. Here's the recipe…enjoy!

:: Ingredients ::
(Makes 1 Cocktail)
1 oz Simple Syrup
4 oz Bourbon
3 oz Peach Nectar

:: Directions ::
Combine ingredients in a glass over ice. Stir and garnish with basil.

Indulge In {Lemon Basil Strawberry Shortcake}

Oh that's right, I went there. You've never had strawberry shortcake quite like this before. If you follow me on Twitter, (you totally should!) you would have read the other day that I  was planning on putting my spin on the classic. The outcome, a dash of limoncello and fresh basil added to a homemade strawberry syrup that would top the cake. Let me tell you, it was divine! Traditional strawberry shortcake is already light and flavorful but the touch of lemon and basil brings a freshness that is needed. The additional flavors are subtle enough to not be over powering but bold enough to make a difference. I'm telling you, this dessert is going to be my go to through both spring and summer parties. The recipe is below. Give it a whirl because I'm dying to know what you think!

:: Ingredients ::
1 Pint Fresh Strawberries, sliced
1/2 Cup Limoncello
2 Basil Leaves, plus additional for garnish
1/4 Cup Sugar
Angel Food Cake
Whipped Cream
Lemon Slices for Garnish

:: Directions ::
1. In a medium sauce pan combine strawberries, limoncello, basil leaves and sugar. Cook over medium heat until sugar is dissolved and mixture is reduced. Remove from heat and cool.
2. Once the strawberry mixture has cooled, plate two slices of angel food cake and top with mixture. Add a dollop of whipped cream and garnish with additional basil leaves and a lemon slice.

Indulge In {Caprese Grilled Cheese}

It's Thursday which means I'm back with another indulgence. Today it's not a sweet indulgence (my favorite!) but a savory one. This past weekend, I decided to be inspired by the food truck inventions I've been loving lately. With grilled cheeses planned for a rainy Memorial Day, I figured why not kick it up a notch and grilling my favorite salad between two buttery slices of bread. Complete with fresh basil, juicy tomatoes, creamy mozzarella and savory balsamic vinegar, this is not your mama's grilled cheese. Pressed between two slices of buttery Italian bread, I couldn't ask for a tastier sandwich, and frankly I think I'm starting to catch up with those food truck treats. Here's the recipe...

:: Ingredients (Makes 1 Sandwich) ::

3 Leaves Fresh Basil

2 Slices Vine Ripe Tomatoes

1/2 Tablespoon Balsamic Vinegar

1 Cup Shredded Mozzarella

Salt and Pepper to Taste

2 Slices Italian Bread

2 Tablespoons Butter

:: Directions ::

1. Spray a medium sized pan with non-stick spray and turn to medium-high heat.

2. Butter each piece of bread placing the first piece butter side down in the pan. 

3. Sprinkle half the cheese on the bread in the pan, cover till partially melted.

4. Drizzle with balsamic, salt and pepper. Place basil, tomatoes and the remaining cheese and cover with the other piece of bread.

5. Flip sandwich and cook until bread is golden and cheese is melted. Slice.

Enjoy!

Dining Uncorked {Basil Pesto}

I have recently discovered that I am severely lactose intolerant which has been quite a shock and little difficult to deal with. When first diagnosed, I first thought that this was fine. All I would have to do would be to eliminate milk, yogurt, cheese, and butter. Wrong.  You don't actually realize until you can't eat it, how many products actually contain dairy.  The most shocking has been basil pesto.  Yes, basil pesto contains dairy in the form of parmesan cheese. I was devastated.  Pesto is one of my favorite things to dip pita chips in, put on pasta, and even use on sandwiches. So, since buying it from the store is clearly not an option any more, I decided to try and make my own cheese-less basil pesto.  I came across this recipe on Adventures from a Gluten Free Mom and decided to give it a try. It's actually not too bad! I thought I would share the recipe with you and see if you like it any better! 

2 cups Fresh Basil Leaves, packed

1/3 cup Pine Nuts or Walnuts 

3 medium Garlic Cloves, minced

1/2 cup Extra Virgin Olive Oil

1 and 1/2 tsp. fresh squeezed Lemon Juice (more or less, to taste)

1/2 tsp. Sea Salt

• In a food processor or blender, combine the basil leaves with the nuts (or seeds), lemon juice and sea salt.  Pulse a few times until mixture is reduced in volume and the mixture is well incorporated.

• Add the garlic and pulse a few times more.

• Slowly add the olive oil in a constant stream while the blender or food processor is running, stop to scrape down the sides with a rubber spatula.

• Taste.  Add more lemon juice and/or salt if needed.

Basil pesto is the perfect addition to any summer meal! Let me know how you like this recipe!

*Photo from Make and Takes