30 Days of Grilled Cheese with Land O' Lakes: Italian Beef Grilled Cheese

Italian Beef Grilled Cheese

Land O Lakes^® 4 Cheese Italian Blend is the best combination of the most flavorful Italian cheeses—Asiago,

Parmesan and Romano—blended with the creamy goodness of Land O Lakes^® Deli American Cheese. Add this delicious cheese to everything from favorite dishes to lunchbox sandwiches or burgers hot off the grill. The creamy, decadent taste truly makes each dish an everyday masterpiece. The Land O’Lakes Test Kitchens have developed recipes and tips that highlight the wide range of uses for this cheese. Find recipes, photos and tips on the Taste of Italy product inspiration page at http://www.landolakes.com/4CheeseItalianBlend.

Did you know April is National Grilled Cheese Month? And who doesn't love grilled cheese? To celebrate this, Kitchen Play and Land O' Lakes have teamed up for "30 Days of Grilled Cheese" ... Yum. There is currently a gallery at Kitchen Play that lists the 30 bloggers and their grilled cheese creations - one post for each day. What a delicious month! Click the image below to see the other recipes.

My personal favorite grilled cheese is a nutty Swiss paired with deli ham on rye. Simple, but so tasty. For this event, though I decided to do a riff on the famous Chicago Italian Beef sandwich. I sandwiched deli sliced Italian beef between slices of Land O' Lakes 4 Cheese Italian Blend deli cheese and topped it with a classic giardiniera on garlic buttered Italian bread. It was near perfection.

My oldest daughter and I shopped for the ingredients for this delicious grilled cheese and once we got everything home and tasted the cheese we were too excited to have these. The 4 Cheese Italian Blend is my new favorite cheese. It's tangy, sharp and creamy all in one and was the perfect complement to the strong flavors of the Italian beef, giardiniera and garlic bread.

I'll share the recipe below, but I have to share the most important part of this event with you:

From April 1 through May 1, Land O’Lakes will donate $1 to Feeding America every time someone pins or repins a Land O’Lakes recipe on Pinterest. That’s eight meals for a hungry family when you pin a recipe—and eight more every time anyone else repins it. Giving goes viral. Find your favorite Grilled Cheese recipe to pin on landolakes.com. 

You all know I love that last part, so please follow the link and PIN your favorites to help feed others!

Now, if you've ever had a real Chicago Italian Beef sandwich you know there's no cheese involved and there should be a good amount of au jus, but as a grilled cheese I felt the jus could stay home and the beef and cheese would pair well with the giardiniera and I was right. Give this one a try!

Italian Beef Grilled Cheese
Printable Recipe
Hands-On Time: 10 minutes
Ready In: 20 minutes
Serves: 4

4 cloves garlic - roasted in oven until soft (instructions here)
6 Tablespoons salted butter - room temperature
8 large slices rustic Italian bread
16 slices Land O' Lakes 4 Cheese Italian Blend
1/2 pound deli sliced Italian Beef
1 cup prepared giardiniera - chopped

1. Squeeze roasted garlic from skins and blend well with butter until spreadable.
2. Spread one side of each slice of bread with garlic butter.
3. Lay bread on a grill pan or other heavy bottomed pan over medium-high heat.
4. Add one slice of cheese to each slice of bread in pan.
5. Layer on beef, giardiniera and other slice of cheese. Top with remaining slices of bread.
6. Cook until bottom side is golden brown and carefully flip to other side.
7. Cook until other side is golden brown and cheese is melted. Be careful not to let your grilled cheese burn!



Disclosure: This post was sponsored by Land O’Lakes as part of the Kitchen Play Sidecar series. As always, all opinions given are my own.

Simple Strawberry Cake

Strawberry Cake

I feel I need to begin this post with a disclaimer, so I will. This cake is made with a boxed mix AND a boxed gelatin mix. So, there. If you have any arguments, feel free to dial up Tyler Florence who shared a recipe using a boxed mix in his book, Family Meal. Not only was that cake fabulous, but easy to make, and thus, more likely to be made.

This was made by request as a birthday cake, and perfect for this time of year. Because it's so easy to make but so pretty in presentation it's good for every day or to serve to company. This would also be a beautiful addition to any Mother's Day table.

Any boxed yellow cake will do and any brand of gelatin, as well. Just use the sizes recommended for best results.

Strawberry Cake
Printable Recipe
Hands-On Time: 15 minutes
Ready In: 1 hour 45 minutes (includes cooling time)
Serves: 8-10

Ingredients:

1 quart ripe strawberries, washed and hulled - leaving one with the stem and leaves
One yellow cake mix (18.25 ounces)
One strawberry gelatin mix (3 ounces)
2 cups heavy cream
1/4 cup powdered sugar

Directions:

1. Slice all but one strawberry thinly and set aside. Slice one strawberry from end to stem being careful not to cut all the way through. Leaving stem attached, fan out berry and set aside.
2. Blend cake mix as directed on box and place half of batter in another bowl. Mix gelatin into one half of batter.
3. Pour plain batter evenly into two 9-inch round cake pans. Add strawberry batter to top and swirl with a spoon or fork. Bake as directed on box.
4. Cool cakes completely once baked and remove from pans.
5. Add powdered sugar to heavy cream and beat until fluffy.
6. Set one cake on a plate and top with half the whipped cream and half the strawberries.
7. Add second cake layer and whipped cream. Arrange strawberries in concentric circles from center out. Add berry with leaves to the center.

Asparagus and Salmon Salad

Asparagus and Salmon Salad

One of the best flavor combos ever comes together in this fresh salad. Drizzled with a Hollandaise-like dressing it's a great salad for a warm spring or early summer evening when asparagus is at its peak. Poaching salmon is the simplest way to go, but grilling is also a delicious alternative in warmer months.

Asparagus and Salmon Salad
Printable Recipe
Hands-On Time: 10 minutes
Ready In: 30 minutes
Serves: 4

Ingredients:

4 salmon fillets, 4 ounces each
1 pound asparagus stalks
1 pound mixed Spring greens
1/3 cup light mayonnaise
2 Tablespoons lemon juice
1 teaspoon Dijon mustard
salt and white pepper to taste

Directions:

1. Poach salmon fillets in simmering water or stock (enough to submerge fish in) until done, about 8-10 minutes. Remove from liquid with a slotted spoon and keep covered in refrigerator until needed.
2. Rinse asparagus and gather together with rubber bands at top and bottom of stalks. Remove woody ends with a knife. Set upright in 2 inches of simmering water and cook, covered, for 2-4 minutes or until bright green and tender. Remove from water and cool.
3. Cut asparagus into 4-inch spears and save ends for another use.
4. Divide greens between 4 large plates. Top each with a salmon fillet and 4-6 asparagus spears. Drizzle with dressing.
5. To make dressing, combine mayonnaise, lemon juice. Dijon mustard and salt and pepper. Stir until smooth.

Peanut Butter Torte

Peanut Butter Torte

I'm really using the term "torte" loosely here; there is no layering of this cake, but there's so little flour that it can nearly be classified as torte, which as a rule breaker, is good enough for me.

I've been making a cake similar to this for years and years (see that here) and I had a bag of peanut butter baking chips sitting around for some time that I wasn't finding a good use for. I had a moment of clarity and this cake was the result.

Top it with chocolate, of course, for a rich and delicious after-dinner or just with coffee, dessert.

Peanut Butter Torte
Printable Recipe

Makes One 8 or 9 - inch cake

Melt together until smooth:

1 (10 ounces) bag of peanut butter baking chips
6 Tablespoons butter

Allow to cool for 10 minutes

Blend together:

5 egg yolks (set aside whites)
1Tablespoon all purpose flour
1Tablespoon powdered sugar
1/2 teaspoon vanilla extract

Add peanut butter mixture to egg mixture and blend until smooth.

Beat until stiff:

5 egg whites

Gently fold egg whites into peanut butter/egg yolk mixture until well blended.
Do NOT overbeat!

Pour into a greased 8 or 9 -inch spring form pan and bake 425 degrees F for 12 minutes or until center is slightly moving, but not jiggly. If you over bake this is will be dry.The center will set as it cools.

Cut into slices when cooled and served with your favorite chocolate sauce - we like hot fudge.

Drink Mix Play Dough

Kool-Aid Play Dough

This may possibly be the first recipe for something inedible on Cooking with Anne. Actually, the truth is that it's completely edible, just not very palate pleasing. It is, however, pleasing to little hands. My kids come home each day from school reminding me that there are "30-some days left of school!". Their little hearts are soaring ... mine, not so much.

I do love having them home, but they need to be kept busy in constructive ways or complete mayhem ensues. This is one of my favorite "projects" and one of theirs, as well. We don't drink Kool-Aid in our house, or any other drink mix, for that matter. There's too much sugar involved and artificial colorings wreak havoc with little people; especially mine.

Kool-Aid is excellent, though, for coloring and scenting play dough! The kids can help with this, but my own don't have it in themselves to wait for it to cool, so I always make ahead and store it in the refrigerator until they want to play with it. I set it out an hour ahead of time as it's easier to mold at room temperature, then I hand over the rolling pin, cookie cutters, butter knives and the like and they create to their hearts' content. I've been making this for over 20 years and it never fails to please!

Drink Mix Play Dough
Makes 1 color of dough
Printable Recipe

1 cup all-purpose flour, sifted
1/2 cup table salt
1 packet Kool-Aid or other non-sweetened drink mix - whichever color/flavor combo you like
1 cup boiling water
1 teaspoon vegetable oil

1. Stir together flour, salt and drink mix until well blended.
2. Stir oil into boiling water (not just hot, it MUST be boiling) and pour slowly over flour mixture.
3. Stir constantly until a soft dough forms. Mix completely and let stand for a few minutes as the dough tightens up.
4. Store in an airtight container in the refrigerator until needed for up to 3 months.
5. Bring to room temperature before play time. Return to refrigerator when done using.