Fig & Honey Basil Grilled Cheese

A couple weeks ago, I came across this huge list of different types of grilled cheese sandwiches you could make  and was rather intrigued. This is weird on a whole host of levels because I’m really not a big fan of cheese. In moderation, sure, but only with the more mild sorts, and even then, I can only stomach small amounts. (Yeah, I’m probably somewhat lactose-intolerant. Who needs you anyway, lactase!? >:[ )

The recipe was adapted from here! As per usual, I adapted it to whatever we had in the kitchen.

Fig & Honey Basil Grilled Cheese

 

Ingredients:
-1 tsp honey
-lemon zest
-1/2 oz goat cheese
-1 slice whole wheat bread
-2 dried figs, halved
-3 basil leaves, thinly sliced

Instructions:
1) Lightly toast the bread. Spread goat cheese on one side and honey on the other. Add lemon zest, figs and basil leaves.
2) Cut sandwich in half and stick it on the foreman grill for 2-3 minutes.
3) Serve!

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This (and I think the next couple weeks’ worth) week’s Spill It, Sundays is on showcasing past blog posts/recipes! :] I’m a big fan of this idea because this blog was pretty much a private blog for so many years, there are tons of recipes that have gotten lost in the archives (until I [a] finish with boards and get on self-hosting this blog, and [b] figure out a good way to archive my recipes/have an awesome recipe index).

I decided to choose a breakfast “dish,” an appetizer, and a main dish to share with you all (just click the pictures!)! Hope you enjoy! :]

Triple Berry Banana Baked Oatmeal

Onigiri & Rice Balls

Spiced Kabocha Shepherd’s Pie

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Chicken Burgers

This is probably the quickest, most BSed recipe I’ve ever thrown together, but…extra lean (98%) ground chicken was on sale at Kroger ($1.99/lb)! And so, despite not actually needing more meat, I bought it and made burgers. :O This recipe made 6 patties. :D I haven’t made anything in a while because there’s been [mostly free] food to be had everywhere.

It’s been cold as shit here (please excuse my language) lately, so I’ve been eating like a plague. Not good for my whole “preemptively reach the lower weight-class” goals. Sigh.

Chicken Burgers

Ingredients:
-1 lb. extra lean ground chicken
-1 egg
-2 tbsp lemon juice
-flax seed
-garlic powder
-freshly ground black pepper
-dried basil
-dried oregano
-cumin
-chopped onions
-paprika
-cayenne pepper

Instructions:
1) Combine everything and mix! Shape into patties.
2) Throw onto Foreman grill until cooked through and no longer pink in the middle (<10 minutes).

Ginger-Glazed Mahi Mahi

I’m usually on some kind of an endless crusade to finish off all the food in my fridge/freezer before I go buy more food. I’ve been only marginally successful thus far though, because food-shopping is my favorite type of shopping and I pass by Kroger every day on my way home from school. This is part of my attempt. We had a week of just labs and no classes, so that Friday, I decided to clean my apartment and make food for the weekend.

This smelled absolutely amazing and tasted fantastic. :D The salad on the side was partially for color, and also (obviously) for extra nutrients and the like. It’s just spinach, avocado + dried cranberries. I’ve been known to eat salad without dressing, so this is one of those times.

Ginger-Glazed Mahi Mahi

Ingredients:
-3 4-6 oz. mahi mahi filets
~1 tbsp (total) of EVOO + sesame oil
-drizzle of soy sauce
-drizzle of balsamic vinegar
-drizzle of honey
-3 cloves garlic, minced
-ground ginger
-freshly ground black pepper

Instructions:
1) Add all ingredients into ziploc  bag and let it marinate for at least 20 minutes.
2) Throw it on your grill and let it cook until it’s white + flaky!

Tarragon Chicken

Chicken was on sale, so I bought a bunch and froze what I couldn’t use right away. It’s generally a whole lot cheaper to buy it with skin/bone, so I just removed the skin + fat. I didn’t bother with removing the bone since it would’ve taken me more time than it was worth. Recipe altered from here!

Tarragon Chicken

Ingredients:
-skinless chicken breasts
-2 tbsp fresh tarragon, chopped
-2 tbsp Dijon mustard
-1 tsp garlic, minced
-EVOO

Instructions:
1) Remove fat + tendons from chicken. Whisk all marinade ingredients together.
2) Put chicken into Ziploc bag + pour marinade over them. Let it chill in the fridge for 6-8 hours.
3) Grill chicken on Foreman grill! I actually baked mine in a toaster oven, but would recommend grilling it because there was a whole lot of oil left over.

Grilled Rainbow Trout

On Monday after my first exam, I headed straight for the gym to lift some weights and also ended up going on the ellipticals for about 20 minutes. Shortly after the exam review, I discovered the existence of a heated swimming pool in the middle of the state forest.

…

Yeah, you heard me! For all this time, I thought I could only go swimming in the river if I wanted to swim. :O!!!

So I went there with two of my friends. They’re currently training for a triathlon that I would be participating in if not for the fact that (1) my powerlifting competition is the following week, and (2) endurance is definitely not my thing (might have been cool to just try it though, now that I have a bike also…did I mention that I got a bike!?). I swam 30 laps and wanted to die (again, endurance is not my thing). They decided to go for a run afterward (…), so I decided to do the same, since it was a better alternative to twiddling my thumbs in the car for half an hour. This marks the first time I’ve gone running outside since…I’m not even sure how long ago. A year? More? It’s absolutely beautiful out there. I really might have to force myself to like running just so I can see more. *-*

After that, I went back to school to run through my hula class before it actually started. I participated in my friend’s Zumba class (I probably haven’t mentioned yet that we’re co-teaching a weekly Zumba/hula class for the community in our efforts to promote exercise + healthy lifestyles) and taught mine.

Suffice to say, I was starving by the time I got home. How I managed to only spend $20 at Kroger is completely beyond me. I was tempted by everything. Everything. ._. I went home and grilled this up because it’d be super fast. (This marinade is almost as simple as it gets.)

Grilled Rainbow Trout

Ingredients:
-rainbow trout
-1 splash of lemon juice
-garlic powder, to taste
-sprinkle of sea salt
-pepper, to taste

Instructions:
1) Marinate fish in the above ingredients for 5-15 minutes (depending on how hungry you are :[ ).
2) Toss onto Foreman grill and cook until flaky!