Bacon & Avocado Grilled Cheese

The dogs got Cancy a panini press for his birthday so it's our go-to now for sandwiches. Any sandwich tastes better after a few minutes in the panini press.
This sandwich is something I put together combining some of out favorites. I hope you enjoy!

Bacon & Avocado Grilled Cheese

4 slices of bacon
1/2 of an avocado, sliced
4 slices of pepperjack cheese
ranch dressing

Cook your bacon. Our favorite way is to set it on a foil lined cookie sheet in a 400 degree oven for about 25 minutes. You can do this ahead of time and then just drain the bacon and roll it up in paper towels before placing in the fridge.

To Prepare Sandwiches:
Spread a thin layer of Ranch Dressing on both pieces of bread. 
Break the bacon in 1/2, placing 4 little pieces on each sandwich.
Top the other slice of bread with your sliced avocado.
Place the pepperjack on top of the bacon and close your sandwich so that the cheese is in the middle of all of the other goodness.

Grill in a panini press or in a hot pan for about 5 minutes, or until the cheese is oozing out.

Avocado Salsa

I've tasted something like this before at a breakfast taco place down the street. They always seem to run out of this @ their salsa bar. It's probably because it's the best topping/salsa they have. Seriously though, if you even like avocados slightly, you will love this. We used it to top fajitas the other day and today it was used to dunk tortilla chips in. Either way, it's great.

Avocado Salsa

1 lb. tomatillos 
3 jalapeño peppers, remove the seeds if you prefer it more mild
1/3 bunch cilantro
1 thick slice of onion
1 garlic clove
1 avocado
1 tsp. salt

Peel and wash the tomatillos - they are usually found over by the cilantro & peppers, and have a husk on them. Cut them into quarters and put in the blender. 

Follow with the jalapeño, cilantro, onion, garlic, avocado & salt. 

*Be sure to put the tomatillos in the bottom of the blender and not the avocado so it doesn't stick to the blade. You might have to help it start by shaking or using a mixer at first. But, once it gets going the juice from the tomatillos will help move the other ingredients around.

Blend and chill. Enjoy!

Caprese Salad ( for one )

This is an incredibly easy and healthy lunch. Please make sure you are using the freshest of ingredients. I was shopping yesterday at Central Market, and came across their made-in-house Mozzarella, so I had a little inspiration.

Caprese Salad ( for one ) 

2 (on vine) tomatoes
a couple stems of fresh basil
1 oz of fresh Mozzarella
black pepper
Balsamic Vinegar

Chop the tomatoes ( i removed the seeds from mine ) 
Tear the basil into small pieces
Break the mozzarella into tiny pieces

Combine into a bowl. Sprinkle with fresh cracked black pepper. Shake a good bit of balsamic over it and toss to coat.

Serving Size: makes 1 delicious salad

Mushroom & Swiss Patty Melt with Cheese

This sounds a bit decadent and it looks that way as well. There is a lot going on so you can skip the bun, without missing it.
I found this recipe on Whole Food's web site. ( modified it since the original was just for a single serving )

    Mushroom & Swiss Patty Melt with Cheese

        1 pound ground turkey, formed into 4 patties
        Salt and ground black pepper to taste 
        1 Tbsp extra virgin olive oil 
        1/2 med onion, sliced 
        1 8oz pkg white mushrooms, sliced 
        1 cup frozen green peas 
        4 slices of Swiss Cheese 
          Lightly season patty with salt and pepper.

          Heat olive oil in a large skillet over medium-high heat; add patty and cook until golden brown on the first side, about 3 to 4 minutes. Flip patty, move to one side of skillet.

          Add onions, mushrooms, salt and pepper to cleared side of skillet and cook until softened and golden brown, about 5 minutes. Add peas and cook for 1 minute more, checking to ensure patty is cooked through.

          Sprinkle patty with cheese and transfer to a plate. Spoon hot mushroom mixture on top and serve.

          Serving Size: makes 4 servings